Rosemary and Garlic Roasted Potatoes

These oven-roasted rosemary and garlic potatoes are filled with a deep rustic flavor and are extremely simple to make. 

You can serve these potatoes to complement pretty much any savory dish whether it’s fish, poultry, or meat. 

I love rosemary and really started using it while living in Israel. 

Here you can find rosemary growing in front of houses, in parks, and even used to decorate streets.   

If you’ve never seen rosemary except in a supermarket, this may sound a little strange to you.

This is because unlike many herbs used for cooking, rosemary isn’t a small plant.

Believe it or not, in Mediterranean countries it’s more often than not used as an evergreen shrub or hedge, which is why it’s so easy to find!

In fact, when I make these potatoes, I usually just go for a short stroll in any direction and cut a few sprigs from one of the unkept shrubs. 

Though now, I just go to my neighbors’ front yard because after tasting these potatoes, they said I can take some whenever I want. 

I love it because this way I always have organic rosemary on hand!

And if you like these rosemary and garlic potatoes, you may also like my garlic roasted potatoes.

TYPES OF POTATOES

There are generally three types of potatoes: waxy, starchy, and those in between.  

WAXY

Waxy potatoes, such as Red Bliss and fingerlings, have a smooth skin and creamy, almost shiny flesh. 

Because waxy potatoes are relatively low in starch and high in moisture, they stay intact when they’re cooked.  

STARCHY AKA FLOURY

The most common example of starchy potato are russets, A.K.A. Idaho potatoes.  

As you may have guessed by their name, they’re higher in starch and lower in moisture than waxy potatoes. They are matte-skinned and fall apart when boiled.

Starchy potatoes are ideal for adding creaminess to puréed soups or providing the airy, whipped texture to a mash. They are also good for roasting and frying.

IN-BETWEEN

These fall somewhere between the waxy and floury, making them the “all-purpose” potatoes.  The most commonly known of them are Yukon Golds.

Because they hold their shape when boiled, grated, or fried, and yield to mashing, they’re very versatile.

Adjusting for a Convection Oven

Convection ovens blow the hot air around, producing around 25 to 30 percent more heat.

Since convection ovens produce more heat, you need either lowering the temperature or shortening the cooking time to compensate.

When recipes specify temperatures and cooking times, it’s for conventional ovens, unless specified otherwise.

A simple rule to follow is to lower the temperature by 25ºF or 14ºC when baking cookies and pies, and 50ºF or 28ºC when roasting meat and poultry. Some convection ovens offer separate settings for baking and for roasting.

You can also leave the temperature the same and instead, shorten the cooking time by 25 percent. For example, if your recipe calls for 60 minutes in the oven, check the food after 45 minutes instead.

However, keep in mind, some convection ovens actually make a heat adjustment for you. That is, if you set a convection oven for 350ºF, it might actually set itself to 325ºF to compensate. So, check your manual before making adjustments.

Recipe Tip:

The longer you cook the rosemary in the oil, the stronger the flavor will be, but be careful not to overcook it.