Crispy Honey, Garlicand Rosemary Roast Potatoes
- 1 hr
- Serves 4
- 9 ingredients
15 minutes to prep, 45 to cook. These honey‑glazed, rosemary‑infused roast potatoes are a crowd‑pleaser, offering a sweet‑savory crunch that pairs perfectly with any main dish. The honey adds a subtle caramelization while the garlic and rosemary give a fragrant, herbaceous depth. Quick to prepare and irresistibly crispy, they’re ideal for holiday gatherings or a comforting weeknight meal.
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Method
Preheat the oven to 425°F (425°F).
In a large bowl, whisk together olive oil, honey, minced garlic, chopped rosemary, salt, and pepper.
Kitchen notes · Added by ReelsMeals: The oil, honey, garlic, rosemary, salt, and pepper are evenly combined.
Add the cubed potatoes to the bowl and toss until all pieces are evenly coated.
Heat a large pan over medium‑high heat, add a splash of oil, and place the coated potato cubes into the hot pan.
Pan‑fry the potatoes, stirring occasionally, until they develop a golden‑brown crust, about 8–10 minutes.
Kitchen notes · Added by ReelsMeals: The potato cubes develop a golden-brown crust. Stir occasionally so the pieces brown evenly.
Transfer the pan‑fried potatoes to a baking sheet lined with parchment paper, spreading them in a single layer.
Roast in the preheated oven for 35–40 minutes, turning halfway through, until the potatoes are golden brown and crispy.
Kitchen notes · Added by ReelsMeals: The potatoes are golden brown and crisp after roasting. Turn them halfway through as directed.
Remove from the oven, let rest for a few minutes, then grate hard cheese over the hot potatoes.
Sprinkle chopped fresh green herbs over the cheese‑topped potatoes and serve hot.
Tips while you cook
- Pre‑coat before pan‑frying
- Toss the potato cubes in the oil‑honey‑garlic‑rosemary mixture first, then add them to the hot pan.
- Even browning in the oven
- Spread the pan‑fried potatoes in a single layer on the parchment sheet and turn them halfway through roasting.
- Add cheese while hot
- Grate the hard cheese over the potatoes immediately after removing them from the oven.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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