Rosemary Garlic Fried Potatoes Recipe

This Rosemary Garlic Fried Potatoes recipe is a crispy and savory recipe, which features tender potato chunks deep-fried with fresh rosemary and garlic until golden brown. It’s the ultimate comfort food side dish, ready in about 45 minutes.

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Rosemary Garlic Fried Potatoes Ingredients

A simple, aromatic combination for the ultimate crispy potatoes.

• 3 lb. Yukon Gold Potatoes, scrubbed and cut into chunks
• Vegetable Oil, for frying
• 6 whole Rosemary Sprigs
• 12 cloves Garlic, sliced
• Kosher Salt, for sprinkling
• Smoked Paprika (optional), for sprinkling

How To Make Rosemary Garlic Fried Potatoes

A step-by-step guide to perfectly crispy and flavorful fried potatoes.

1. Boil the Potatoes: Bring a large pot of salted water to a boil. Add the potato chunks and cook for 15-20 minutes, or until they are tender enough to be easily pierced with a fork. Drain the potatoes completely, then spread them on a sheet pan to dry and cool slightly.
2. Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, heat a few inches of vegetable oil to 350°F.
3. Fry in Batches: Working in batches to avoid overcrowding the pot, use a slotted spoon or spider skimmer to carefully lower some of the boiled potato chunks into the hot oil. Fry for 3 to 4 minutes, until they are golden and starting to get crisp.
4. Add Aromatics: To the same batch, add a few slices of garlic and a sprig of rosemary. Continue to fry for another minute or so, until the potatoes are a deep golden brown and crisp, and the garlic is golden.
5. Drain and Season: Use the slotted spoon to remove the potatoes, garlic, and rosemary from the oil, and transfer them to a plate lined with paper towels to drain. Immediately sprinkle generously with kosher salt (and a little smoked paprika, if using).
6. Repeat and Serve: Repeat the frying process with the remaining potatoes, garlic, and rosemary. Serve hot alongside your favorite main course.

Recipe Tips

For the crispiest, most flavorful fried potatoes every time.

• Why boil the potatoes first? This technique, often called “par-boiling,” is the secret to the best fried potatoes. It guarantees that the inside of the potato is perfectly cooked, fluffy, and tender, so you can focus on achieving an ultra-crispy, golden exterior in the hot oil.
• How to get extra crispy potatoes? Letting the boiled potatoes dry completely on a sheet pan is a crucial step. Any excess moisture will cause the hot oil to splatter and will prevent the potatoes from getting as crispy as possible.
• Can I use a different type of potato? Yukon Gold potatoes are an excellent choice because they are waxy enough to hold their shape but still have a fluffy interior. Red potatoes or other waxy varieties would also work well.
• Why add the garlic and rosemary later? Thinly sliced garlic and fresh rosemary cook very quickly in hot oil. Adding them during the last minute of frying allows them to become crispy and fragrant without burning and turning bitter.

What To Serve With Rosemary Garlic Fried Potatoes

The perfect main courses to pair with this classic, crispy side.

These crispy, savory potatoes are a restaurant-quality side dish that pairs wonderfully with:

• A perfectly seared steak
• Simple roast chicken or pork chops
• Grilled fish, like salmon or cod
• A hearty green salad for a satisfying vegetarian meal

How To Store Rosemary Garlic Fried Potatoes

These are best enjoyed immediately.

• Best Eaten Fresh: Fried potatoes lose their crispiness very quickly as they cool. For the best possible texture and flavor, they should be served immediately after frying.
• Reheat: If you do have leftovers, the best way to reheat them is in a hot oven (400°F) or an air fryer for 5-10 minutes to help restore some of their crispness.

Rosemary Garlic Fried Potatoes Nutrition Facts

An estimated guide per serving.

• Calories: 350 kcal
• Carbohydrates: 40 g
• Protein: 5 g
• Fat: 18 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Sweet Potato Fries Recipe
• Potatoes au Gratin Recipe
• Baked Sweet Potato Recipe