Save These garlic rosemary potato rounds are the golden and crispy side dish your meals have been missing. Thinly sliced potatoes are tossed in olive oil with aromatic garlic and rosemary, then roasted until delightfully crisp on the outside and tender within. Whether you serve them as a hearty appetizer or a classic side, their irresistible blend of flavors makes them a staple for weeknights or dinner gatherings alike.
This has become our go-to whenever potatoes are on hand. The smell of rosemary and garlic filling the kitchen is half the fun and everyone grabs them right off the tray before dinner even starts.
Ingredients
- Yukon Gold or Russet potatoes: Choosing starchy potatoes makes the rounds fluffy inside and crisp outside Look for firm potatoes free from green spots or blemishes
- Olive oil: Adds richness and helps roast the potatoes for even browning Use extra-virgin for best flavor
- Fresh garlic: Minced for bursts of intense flavor Fresh cloves have the brightest taste but jarred will work in a pinch
- Fresh rosemary: Brings an earthy floral note Finely chop for the best distribution Choose sprigs that are vibrant and fragrant
- Sea salt: Enhances all the ingredients’ tastes Flaky salt is a nice upgrade if you have it
- Black pepper: Freshly ground for subtle heat and complexity
- Parmesan cheese: Optional for a salty cheesy finish Always grate your own for the smoothest melt
- Chopped fresh parsley: Optional for brightness and a pop of color
Instructions
- Prepare the Potatoes:
- Wash and scrub the potatoes thoroughly then slice into half inch thick rounds Try to keep the slices even so they cook at the same rate
- Season the Slices:
- In a large bowl combine the sliced potatoes with olive oil minced garlic chopped rosemary salt and pepper Toss with your hands to fully coat every slice for maximum flavor
- Arrange on Baking Sheet:
- Spread the potato rounds in a single layer on a parchment lined or lightly greased baking sheet Make sure none of them overlap as this ensures even roasting and edge crispness
- Roast the First Side:
- Roast the potatoes in a preheated 425 degree oven for fifteen minutes Undisturbed roasting lets the edges start to brown
- Flip and Finish Roasting:
- Carefully flip each potato round with a spatula to promote even crisping on both sides Return to the oven and roast for another twelve to fifteen minutes until they are deeply golden brown and the edges are crisp
- Add Cheese If Using:
- During the last two minutes of roasting sprinkle Parmesan cheese over the rounds The residual heat will help the cheese melt and turn golden
- Serve Garnish and Enjoy:
- Remove from the oven and immediately sprinkle with chopped fresh parsley if desired Serve hot while the outsides are at their crispiest
Save I love how the rosemary perfumes the house as these bake It reminds me of winter holidays cooking side by side with my sister when we would sneak the crispy rounds straight from the tray before anyone else could try them
Storage Tips
Let leftovers cool fully before storing in an airtight container in the fridge They will last up to three days To reheat spread on a baking sheet and warm in a hot oven for five to eight minutes This brings back the crispness much better than microwaving
Ingredient Substitutions
Red potatoes can stand in for Yukon or Russet though the texture will be waxier Dried rosemary works but use a bit less since it is more concentrated If you are dairy free skip the Parmesan or try nutritional yeast for a similar savory hit
Serving Suggestions
Pile these potato rounds on a platter next to roasted chicken grilled steak or as a vegetarian centerpiece alongside a vibrant salad They are also delicious dipped into a garlic aioli spicy ketchup or sour cream for appetizer style serving
Cultural Roots
Potatoes with herbs are beloved across European cuisines from French bistro pommes to Italian rosemary baked spuds In my family they signify comfort food and always draw everyone to the kitchen once the fragrant roasting starts
Seasonal Adaptations
In summer fresh chives or thyme can swap in for rosemary For fall try a sprinkle of smoked paprika or a dash of chili flakes Add a handful of baby arugula for a fresh peppery contrast at plating
Save Serve these hot and crispy straight from the oven and watch them disappear in minutes. You will love the fragrant garlicky flavor in every bite!
Recipe FAQs
- → How do I achieve extra crispy potato rounds?
For best crispiness, soak the sliced potatoes in cold water for 20 minutes, drain, and dry thoroughly before tossing with oil and seasonings.
- → Can I use dried rosemary instead of fresh?
Yes, substitute 1 tablespoon dried rosemary for 1 1/2 tablespoons fresh rosemary for similar flavor results.
- → Are these suitable for gluten-free diets?
Yes, the ingredients are naturally gluten-free. Always check cheese and spice labels for hidden gluten if sensitive.
- → What dipping sauces go well with these potato rounds?
They pair well with sour cream, Greek yogurt-based dips, garlic aioli, or zesty ketchup for extra flavor.
- → Can I prepare the rounds ahead of time?
The rounds are best enjoyed fresh from the oven, but you can slice and pre-soak the potatoes to save time before roasting.
- → Is Parmesan cheese necessary?
Parmesan cheese is optional and can be omitted for a dairy-free version or if preferred without.