Rosemary Garlic Crispy Potatoes (One Pan Potatoes)
These Rosemary Garlic Crispy Potatoes are crisp on the outside, melt-in-your-mouth tender in the center, and bursting with savory, herbaceous flavor. Topped with parmesan cheese and paired with a savory gravy, they’re perfect for weeknight dinners or holiday meals!
Potatoes are one of my favorite foods to use as a side dish. Whether I’m making Greek lemon potatoes, candied sweet potatoes, or easy creamy mashed potatoes they always hit the spot.
Why You’ll Love This Recipe
When it comes to a crowd-pleasing recipe that pairs with everything, these rosemary garlic potatoes are always my go-to! Simple to prepare, they’re stunning in appearance and feature a truly decadent buttery flavor.
Plus, they require minimal prep time and are ready to eat in just 45 minutes. As a result, they’re perfect for everything from everyday meals to holiday feasts. In fact, you may never need another potato recipe again!
Recipe Ingredients
- Petite Golden Potatoes – These have a slightly more buttery flavor than other potatoes and a thin skin that turns nice and crispy.
- Kosher Salt – This enhances the rest of the ingredients and creates a nice savory taste.
- Shallot – Diced shallot adds a pungent, slightly sweet taste.
- Garlic – For the best flavor, use whole garlic cloves and mince them yourself. They combine with the shallots, enhancing the savoriness of the potatoes.
- Fresh Herbs – Fresh rosemary and thyme add an earthy, herbaceous flavor that lightens the dish.
- Butter – Unsalted butter adds rich flavor to the potatoes and helps them become crisp.
- Olive Oil – We use this to simmer the ingredients, creating a caramelized flavor and helping the potatoes become crisp. It also adds a boost of healthy fats!
- Parmesan – Sprinkled on top, this adds incredible cheesy flavor.
- Flour – This combines with butter to create a roux, using any leftover drippings from the potatoes and creating a delicious sauce.
- Chicken Broth – I recommend using low-sodium chicken broth to deglaze the pan and thin out the roux. If needed, low-sodium vegetable broth will also work.
How to Make Rosemary Garlic Crispy Potatoes
- Prepare the potatoes. Lightly grease a large nonstick sauteuse pan with avocado oil spray. Add the rinsed petite golden potatoes, making sure they aren’t stacked on top of each other! Then, add just enough water to cover the potatoes and season with kosher salt.
- Simmer. Add the diced shallots, whole garlic cloves, rosemary, thyme, olive oil, and pan. Simmer over medium heat until the water begins to evaporate
- Smash the skin. Reduce the heat to low, and remove the fresh herb stems. Then, use a ramekin to very gently smash or pop the skin of the potatoes.
Pro-Tip: Be careful not to smash the potatoes too hard. Otherwise, you won’t be able to flip them! You just need to break the skin so the potatoes absorb the flavors of the dish.
- Brown. Allow the potatoes to become golden brown on both sides.
- Top. Transfer the crispy potatoes to a serving platter, and top them with grated parmesan and a pinch of salt.
- Prepare the gravy. Working quickly, increase the heat to medium-low, and add the all-purpose flour and butter to the pan. Whisk well, scraping the bottom of the pan to create a roux. Add the chicken broth, and deglaze the pan, scraping up any brown bits.
- Strain. Once the gravy begins to thicken, strain it with a mesh sieve, and serve it on the side with your rosemary garlic potatoes.
Serving Suggestions
Serve this crispy potatoes recipe as a side dish with all your favorite main courses! If you’re looking for inspiration, some of my favorite options include:
- Caprese Grilled Chicken Paillard
- Juicy Whole Roasted Chicken
- Pan Seared Scallops
- Easy Chicken Marsala
How to Store
Store leftovers in the refrigerator for three to four days. Reheat them in the microwave or in a pan over medium-low heat just until they’re heated through.
Frequently Asked Questions
If your rosemary garlic potatoes don’t get crisp, it’s likely due to overcrowding. Make sure you have enough space to arrange them in a single layer, working in batches as needed!
Some people prefer to soak or boil their potatoes in baking soda because it makes the water alkaline. This helps break down the surface of the potatoes causing them to become extra crisp.
Rosemary Garlic Crispy Potatoes (One Pan Potatoes)
Equipment
- 1 nonstick sauteuse pan
- 1 mesh strainer strain the gravy
- 1 cheese grater
- 1 gravy boat
- 1 whisk
Ingredients
- 1 pound petite gold potatoes
- water, just enough to cover the potatoes in the pan
- ½ teaspoon kosher salt
- 1 large shallot, diced
- 3 cloves garlic, left whole
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 tablespoons butter, cubed
- 2 tablespoons olive oil
- 2 tablespoons parmesan cheese, fresh grated
Gravy
- 2 tablespoons AP flour
- 1 tablespoon butter
- 1.5 – 2 cups chicken broth
Instructions
- Grab a large non-stick sauteuse pan and lightly spray it with avocado oil spray. Next, add the rinsed petite gold potatoes. Make sure they are not stacked on top of each other. Add just enough water to cover the potatoes and season with kosher salt. Next, add the diced shallots, whole garlic cloves, rosemary and thyme sprigs, olive oil and butter to the pan over medium heat.
- Let everything simmer in the pan until the water begins to evaporate. You should see a boil begin to happen after 5-10 minutes. If you do not see a boil, turn up the heat. Once 3/4 of the water has evaporated, reduce the heat to low, remove the fresh herb stems, and use a ramekin to VERY gently pop the skin of the potatoes. DO NOT press them too hard or they will crumble. You will not be able to flip them if you smash them to much. Let the potatoes continue to lightly brown in the pan on both sides.
- Add the crispy potatoes to a serving platter and top them with grated parmesan cheese and a pinch of salt. Begin quickly making the pan gravy.
Prepare the Pan Gravy
- Once you remove the potatoes from the pan, add AP flour and butter over medium low heat to form a roux. Whisk well. Be sure to scrape the bottom of the pan so you get the shallots, garlic, thyme and rosemary. Add chicken broth and deglaze the pan.Once the pan gravy begins to thicken, strain the gravy with a mesh strainer and serve it on the side of the potatoes. This step takes this entire recipe to the next level. This recipe makes 4 servings. Please see below for nutritional information.
7 Comments on “Rosemary Garlic Crispy Potatoes (One Pan Potatoes)”
Amazing and so easy. Was concerned about how much water was used at the beginning but so delicious. The store was out of Rosemary so I used time. I forgot to get a shallot so I used leeks that I had in another dish. So delicious. Will make again
I made these the other night and thought I had to do a review because they’re just so good! They’re quick and easy to make and as they cook the smell reminded me of my grandmother’s cooking. I had thrown a roast in the crockpot earlier in the day and these were the perfect side.
Made these over the holidays and can’t stop thinking about them. They were a huge hit and will likely become a yearly tradition.
These potatoes were AMAZING! I had to finish them in the oven because they weren’t crisping up in my pan but it could’ve been that I wasn’t patient enough to wait.
Honestly so much flavor, a delicious gravy and I’m going to make them for my non traditional thanksgiving dinner.
These potatoes were so yummy!!! I usually just roast them in the oven, (boring!) so glad I tried this recipe!! The flavor was delicious! The potatoes were crispy on the outside which my family loves! They were a huge hit!!
I needed a quick side tonight, and I magically had some little potatoes. This recipe is everything you want for potatoes! Tasty, easy, no difficult ingredients! Everyone commented on how good these were. Next time, I’m doubling the recipe for sure! Highly recommend.
YUM! I made these for dinner tonight. Just these potatoes and nothing else… Because as soon as I smelled them cooking, I knew there would be no room in my stomach for anything else. They were incredibly easy to make and I love how accessible and affordable all the ingredients were. I easily found them at my local grocery store. I had doubts when I filled the pan with so much water that they would ever get crispy but low and behold, after about 20 minutes, the water was mostly gone. The potatoes were smashed. They were crispy on the outside, soft on the inside. They were so flavorful and so good. Definitely would make it again.