Ingredients for 4
Method
- I
Preheat oven to 210°C (410°F).
- II
Halve the potatoes if larger than a walnut. Pat completely dry — wet potatoes steam instead of crisping.
- III
Toss with 3 tbsp of the olive oil, salt, and pepper in a heavy roasting pan.
- IV
Strip half the rosemary leaves and scatter over the potatoes. Tuck in the whole sprigs and the garlic cloves.
- V
Roast 30 minutes, turning once halfway.
- VI
Drizzle with the remaining oil and roast another 10–15 minutes until deeply golden.
- VII
Discard the woody rosemary stems. Serve immediately.
Botanical context
This recipe is indexed as a culinary use note, not a supplement protocol. When a featured plant is also used in herbal traditions, PlantSage keeps the food preparation separate from medicinal dosage advice so readers can enjoy the recipe without confusing a kitchen quantity with a therapeutic serving.
Rosemary (Salvia rosmarinus) is the main botanical reference for this page. Check the linked plant profile for identification notes, cautions, and cultivation context before foraging or substituting fresh material. Use properly identified edible material, avoid contaminated harvest sites, and treat unfamiliar plants as ingredients that require the same care as any other food. If you substitute dried herbs for fresh, wild plants for cultivated ones, or concentrated extracts for whole ingredients, start conservatively because flavour, bitterness, and tolerance can change quickly.
Notes & variations
Fresh rosemary is essential — dried burns and turns acrid at this temperature. If you want extra crisp, parboil the potatoes 8 minutes first, then shake in the colander to rough up the edges before oiling.
Featured from the herbarium
1 plant
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