Roasted Potatoes With Rosemary And Garlic
Blanching the potatoes before roasting them ensures a pillowy texture inside with a crisp outer texture. Just bruising the rosemary releases the herb's flavor without leaving little bits scorched into the skillet.
Read more about this recipe at the Cookthink blog.
1 1/2 pounds baby Yukon Gold potatoes, halved (or regular Yukon Golds, quartered)
3 cloves garlic, chopped
3 sprigs rosemary, stripped and bruised
1 tablespoon olive oil
prep: 15 minutes
total: 1 hour 10 minutes
cast-iron skillet (or baking sheet)
1. Bring a large pot of water and 2 teaspoons kosher salt to a boil over high heat. Put a cast-iron skillet on the oven's middle rack and preheat the oven to 450F.
2. Wash the potatoes, scrubbing away any soil. If using baby Yukon Golds, halve them. If using larger potatoes, quarter them.
3. When the water boils, add the potatoes and blanch for 5-7 minutes, until they're just tender. Drain the potatoes in a colander and let them cool for a few minutes.
4. Meanwhile, prep the garlic and rosemary.
5. Add the potatoes to the preheated skillet, then drizzle with a tablespoon or so of olive oil. Add the garlic and rosemary to the potatoes with a generous sprinkling of salt and pepper, and toss to mix everything well.
6. Return the skillet to the oven and roast for 35-45 minutes, occasionally tossing the potatoes, until they're crisp and browned. Just before taking the potatoes out, turn the broiler to high and cook for a couple minutes more until the surface of the potatoes is crackling.