📝 About This Recipe
Rosmarinkartoffeln are a beloved staple of German country cooking, bringing the rustic charm of a Bavarian Wirtshaus straight to your kitchen. This dish transforms humble waxy potatoes into golden, crispy gems infused with the aromatic essence of fresh rosemary, pungent garlic, and high-quality sea salt. It is the ultimate comforting side dish that perfectly balances a crunchy exterior with a creamy, melt-in-your-mouth interior.
🥗 Ingredients
The Potatoes
- 1 kg Waxy Potatoes (such as Yukon Gold, Charlotte, or Fingerling; scrubbed clean)
Aromatics and Herbs
- 4-5 pieces Fresh Rosemary Sprigs (stripped from the stem and roughly chopped)
- 4-6 pieces Garlic Cloves (smashed but left in their skins to prevent burning)
- 1.5 teaspoons Flaky Sea Salt (Maldon or Fleur de Sel works best)
- 1/2 teaspoon Black Peppercorns (freshly cracked)
- 1/2 teaspoon Sweet Paprika (for a hint of color and warmth)
Fats and Finishing
- 4 tablespoons Extra Virgin Olive Oil (use a high-quality oil with a high smoke point)
- 1 tablespoon Unsalted Butter (melted, for extra richness)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Place a large, rimmed baking sheet inside the oven while it heats; a hot pan ensures the potatoes start sizzling the moment they hit the surface.
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2
Wash the potatoes thoroughly under cold running water. Since we are leaving the skins on for texture and nutrition, use a vegetable brush to remove any stubborn dirt.
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3
Pat the potatoes completely dry with a clean kitchen towel. Moisture is the enemy of crispiness, so ensure they are bone-dry before proceeding.
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4
Cut the potatoes into uniform bite-sized pieces. If using baby potatoes, simply halve them; for larger potatoes, cut into wedges or 2cm chunks.
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5
In a large mixing bowl, whisk together the olive oil, melted butter, chopped rosemary, paprika, and freshly cracked black pepper.
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6
Add the potatoes and the smashed garlic cloves to the bowl. Use your hands or a large spatula to toss everything together until every potato surface is glistening with the herb oil.
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7
Carefully remove the hot baking sheet from the oven. Spread the potatoes across the tray in a single layer, ensuring they aren't crowded; if they touch too much, they will steam rather than roast.
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8
Place the tray in the center of the oven and roast for 20 minutes without disturbing them.
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9
After 20 minutes, use a metal spatula to flip the potatoes. This ensures that the side in contact with the pan becomes deeply golden and crisp.
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10
Continue roasting for another 15-20 minutes. The potatoes are done when they are fork-tender and have a vibrant golden-brown crust.
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11
Remove the tray from the oven and immediately sprinkle the flaky sea salt over the hot potatoes. The heat helps the salt crystals adhere to the surface.
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12
Discard the roasted garlic skins if desired, or serve them alongside for those who love sweet, roasted garlic paste.
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13
Transfer to a warmed serving bowl and garnish with a sprinkle of fresh parsley for a pop of color and freshness.
💡 Chef's Tips
Always use waxy potatoes (Festkochend) as they hold their shape perfectly during roasting and develop a superior crust. For an extra crunch, parboil the potato chunks in salted water for 5 minutes, drain, and shake them in the pot to roughen the edges before oiling. Never add the salt at the beginning; salting midway or at the end prevents the potatoes from releasing moisture and becoming soggy. If you don't have fresh rosemary, use 1 tablespoon of dried rosemary, but crush it between your palms first to release the oils. Ensure your oven is fully calibrated; a low temperature will result in greasy potatoes rather than crispy ones.
🍽️ Serving Suggestions
Serve alongside a classic Wiener Schnitzel with a wedge of lemon for a quintessential German feast. Pairs beautifully with a crisp German Riesling or a cold Weissbier (wheat beer). Accompany with a side of 'Quark mit Kräutern' (herbed curd cheese) for a light, vegetarian lunch. Excellent as a side for roasted lamb or a juicy Rinderbraten (pot roast). Top with a fried egg and serve with pickles for a rustic breakfast or 'Abendbrot'.