Garlic rosemary roasted tri-colored potatoes are not only beautiful on a plate, but they are such a delicious side dish option. Tri-color potatoes are great for hand smashing or roasting. They are not an ideal potato for fluffy texture-type dishes.
The key to serving potatoes that will impress your family and friends is cooking a crispy exterior but still soft and tender inside. We have to parboil the potatoes before we roast them to accomplish this. To parboil potatoes means to boil the potatoes partially to cook faster than usual.
The right potatoes determine the best success. Tri-color petite potatoes are a favorite of mine because they’re so pretty with the three different colors, and they are all relatively the same size for even baking. These size potatoes being bite-size also saves time in cutting up the potatoes for bite-size pieces.
Easy Crispy Roasted Rosemary Tri-Colored Potatoes Ingredients
- Tri-colored skinned potatoes (about 5 pounds)
- Extra virgin olive oil
- Minced garlic
- Sprigs of rosemary
- Teaspoon pepper
- Teaspoon salt
Get a large pot of water on the stovetop ready to boil. While that is heating up, scrub/wash your potatoes and pre-heat your oven to 400 degrees F.
When the water in your pot boils, add your potatoes to the water. Boil the potatoes until slightly soft. When your fork goes into the potato about 3/4 of an inch, the potatoes are fininshed. You still want the potato’s center to be rigid—about 10 minutes or so. Drain the potatoes with a strainer, do not rinse the potatoes, and set them aside.
Carefully cut the potatoes in half. Yes, they will be warm, but I find that if you cut the potatoes before boiling them, they hold too much water and become mushy. Just use a cutting board and cut through each potato’s center quickly for minimum heat exposure.
Now, to get that crispy outside texture, you want to coat your potatoes in hot oil before hitting the oven. Starting with a cast-iron skillet, get the olive oil hot before adding the parboiled, well-drained, and cut up red skins, rosemary, salt, and pepper. Stir the potatoes to be sure they are coated well with the ingredients. Cook on top of the stove for about 5 minutes.
Take the oil-coated potatoes right to the 400 degrees F oven that is waiting. Roast for 25-30 minutes, depending on your oven. These Easy Crispy Roasted Rosemary Tri-Colored Potatoes are perfect when you see a nice crispy brown color on the potatoes’ surface and skins.
Tips And Tricks
- You can substitute red skins for this recipe, but keep in mind that they will require more time in cutting the potatoes into bite-size pieces as they are often more prominent in size.
- Please do not cut the potatoes until after parboiling the potatoes to prevent them from soaking up water and becoming mushy.
- Add more salt to potatoes on the exit from the oven. Please take a quick taste, but they always need more salt post roasting.
- Use the leftovers for breakfast with omelets or as home fries with your choice of eggs.
You should serve these with this amazing lemon butter cod dish as I do. Another option is to serve this potato with the Marinated Steak recipe. Pair it with a fresh salad and you have a restaurant-level dish all day long.
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