Who doesn't love a great side dish? I have been working on this recipe for quite some time and I think I finally have it down. These are delicious - crispy, crunchy, and creamy - all seasoned with rosemary and garlic - to make the perfect little pillowy potato bites. YUM! Although the process seems a little bit daunting, they really are easy to make and are so good!
Crispy Creamy Roast Potatoes
Makes 6-8 servings
Ingredients:
- 4 pounds yukon gold potatoes peeled and cut into 1" squares
- 4-5 cloves of garlic
- 2-3 sprigs rosemary
- 6 tablespoons olive oil
- 1 teaspoon baking soda
- Salt and pepper to taste
How to Make Crispy Creamy Roast Potatoes:
- Heat the oven to 450 degrees.
- Bring a large pot of water to boil. Add in a generous amount of salt and the baking soda. Once boiling, add in your potatoes. Cook until they are just soft enough to pierce through them with a fork.
- In the meantime rough chop your garlic and add it along with the rosemary to a small sauce pan. Add in the olive oil and bring up to heat over medium. You do not want this to get too hot - just hot enough that you infuse the flavor of the rosemary and garlic with the oil. Once you have achieved that, remove the garlic and rosemary from the olive oil.
- Drain your potatoes and allow to sit in the colander for an extra minute to assure there is no excess moisture. Transfer the potatoes to a large bowl and begin to toss. You will notice that the starch begins to form a coating on the potatoes. Once that starts happening, start tossing with your olive oil and season with salt and pepper.
- Place the potatoes on a baking sheet assuring they have enough room to roast (don't crowd your pan). Bake for 25 minutes (do not touch them, do not open your oven, just don't do it! You are going to want to, but don't!).
- After 25 minutes, turn the potatoes and continue roasting for an additional 30-35 minutes.
- Finish with salt to your liking.
I know you will not be disappointed with this recipe!
-H
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