Description
Enjoy perfectly crispy and flavorful roasted baby Yukon Gold potatoes infused with garlic, rosemary, and a blend of seasonings. This recipe uses a clever microwave start to soften the potatoes, followed by roasting to achieve an irresistibly crispy exterior and tender interior, making it an ideal savory side dish.
Ingredients
Scale
Potatoes
- 3 lb baby Yukon Gold potatoes, quartered
- 1 tbsp kosher salt
- 1 tsp Flavor God Garlic Lover’s Seasoning
Infused Oil & Seasonings
- 6 cloves garlic, minced (24 grams)
- 2 tbsp unsalted butter
- 1 1/2 tbsp olive oil (1 fl oz)
- 1/2 tbsp fresh rosemary, chopped
Optional Garnish
- Fresh chopped parsley
- Flaky sea salt
Instructions
- Microwave the potatoes: Place the quartered Yukon Gold potatoes in a large, microwave-safe bowl. Cover the bowl with a plate or microwave-safe hard plastic lid to trap steam. Microwave on high for 10 minutes, stirring the potatoes halfway through to ensure even softening.
- Dry and season the potatoes: After microwaving, pat the potatoes as dry as possible using a clean towel. Add kosher salt to the bowl and stir vigorously for 2 to 4 minutes. This roughens the potato edges, which helps develop a crispier texture during roasting.
- Preheat the oven: Preheat your oven to 425°F (or 400°F if using a convection oven) getting it ready for roasting the potatoes.
- Infuse olive oil and butter with flavors: In a small saucepan over medium-high heat, warm the olive oil until it becomes shimmery. Add minced garlic and chopped rosemary; sauté for 2 to 3 minutes until the garlic softens and turns golden brown. Then add butter to melt. Strain this mixture, separating the infused oil from the garlic and rosemary, reserving the solids for later.
- Coat the potatoes: Toss the dried potatoes with the infused olive oil until evenly coated. Sprinkle the potatoes with Flavor God Garlic Lover’s Seasoning and mix well. Spread the potatoes out on a large baking sheet in a single, even layer to prepare them for roasting.
- Roast the potatoes: Roast the potatoes in the preheated oven for 20 minutes. After this, toss them with a spatula to ensure even cooking and continue roasting for another 20 minutes. Next, add the reserved garlic and rosemary mixture to the potatoes, toss thoroughly, and roast for an additional 20 minutes until they become crispy and golden brown.
- Serve and garnish: Remove the potatoes from the oven and before serving, top with fresh chopped parsley and a sprinkle of flaky sea salt for added texture and flavor, if desired.
Notes
- Using the microwave to par-cook the potatoes speeds up the roasting time and helps achieve a fluffy interior.
- Patting the potatoes dry and roughing up the edges in salt is key to getting a crispy crust when roasted.
- If you do not have Flavor God Garlic Lover’s Seasoning, substitute with your favorite garlic and herb blend.
- The infused oil adds deep flavor and is strained to avoid burning the garlic and rosemary during roasting.
- You can prepare the garlic-rosemary infused oil ahead of time and refrigerate it for up to 3 days.
