Potatoes Da Delfina
Golden, crispy, and irresistibly aromatic, Potatoes Da Delfina is the ultimate roasted potato recipe that transforms simple ingredients into a gourmet-worthy side dish. Featuring creamy Yukon Gold potatoes, roasted with smashed garlic, fragrant rosemary sprigs, and a drizzle of olive oil, these potatoes boast a perfectly caramelized exterior and a tender, fluffy interior. The secret lies in lightly roughing up the boiled potatoes before roasting, creating a textured surface for maximum crunch. Whether you’re serving them alongside roasted meats, as part of a holiday feast, or simply as a snack, these rosemary garlic roasted potatoes are guaranteed to be a crowd-pleaser. With just 10 minutes of prep and 40 minutes of cook time, this recipe delivers restaurant-quality results in your own kitchen. Perfectly seasoned and bursting with flavor, Potatoes Da Delfina will quickly become your go-to dish for elevating any meal.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 teaspoons Salt
- 3 tablespoons Olive oil
- 4 Garlic cloves (smashed, skins on)
- 3 Fresh rosemary (sprigs)
- 0.5 teaspoons Freshly ground black pepper
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
Peel the Yukon Gold potatoes and cut them into evenly sized chunks, about 1.5 inches wide.
Bring a large pot of water to a boil and add 2 teaspoons of salt. Add the potatoes and boil for 8-10 minutes, or until they are fork-tender but not falling apart.
Drain the potatoes in a colander and let them sit for 2-3 minutes to allow excess moisture to evaporate. Then, toss them gently in the colander to rough up the edges, which will help create a crisp exterior.
Transfer the potatoes to the prepared baking sheet. Drizzle the olive oil over the potatoes and add the smashed garlic cloves and rosemary sprigs. Use your hands or a spatula to coat everything evenly with the oil.
Spread the potatoes out in a single layer, ensuring they do not overlap for even roasting. Sprinkle with freshly ground black pepper.
Roast the potatoes in the preheated oven for 30-35 minutes, flipping them halfway through to ensure even browning. They should be golden and crispy on all sides.
Remove the baking sheet from the oven and discard the garlic skins and rosemary sprigs. Taste the potatoes and adjust seasoning with additional salt if necessary.
Serve immediately while hot and crispy, enjoying them as a side dish or centerpiece of the meal.
Nutrition Facts
Calories |
1078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4785 mg | 208% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 6.2 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3883 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
