During the holidays, a lot of functions are happening. Most of the time, the dishes brought to these functions don’t stray from the status quo. Who doesn’t love roast turkey and mashed potatoes? But sometimes, all it takes is a little twist on a classic to make your dish the shining star of any holiday event. These Rosemary Roasted Potatoes and Apples are an unbelievably delicious side dish for any winter meal. This dish keeps its timeless appeal thanks to the rosemary potatoes, but the addition of apples makes it modern and even more fall-friendly!
Creamy Yukon potatoes are perfectly roasted with sweet juicy Fuji apples, fragrant rosemary and savory parmesan until golden brown and crispy. Such a simple combination, but always a hit at the table for all ages!
They are so irresistible, especially dipped in a simple 3 ingredient Garlic Aioli! Best of all, it’s all prepared on a single layer sheet pan and the parchment paper makes for effortless clean up.
Best Holiday Potatoes
If this is your first time bringing potatoes to a function, don’t sweat it! Potatoes are very forgiving and can handle pretty much anything! Their mild flavor makes them a perfect canvas for any of your favorite herbs, seasonings, and sauces!
Don’t be intimidated by the long instructions- they’re meant to be step by step for any first time potato roasters and cooks who are trying this for the first time! I can assure you that it’s as simple as cutting, seasoning, and roasting!
The Best Type Of Potatoes For Roasting
I love Yukon gold potatoes so much- they have a creamy, toothsome bite and are also a great choice for roasting. Russet potatoes are also an amazing option for roasting thanks to their starch content.
Essentially, for perfect roasted potatoes, you want a type of potato that has the right balance of starchiness and waxiness. The starch helps to achieve crispy potatoes, while the waxiness helps the potato keep its shape during the roasting process.
Another good option are red potatoes. They won’t get as golden and crispy as a starchier potato variety, but they turn very creamy when roasted and are absolutely delicious.
What is the perfect heat for roasting potatoes?
If you had asked me this question a year ago, I would’ve sworn up and down it was 425F (218 C). However, after working with many a potato in the past 12 months, I now can confidently stand by 400F (204 C) as the ideal temperature to roast potatoes.
Why 400F? Simply because you have more control over the outcome of your potatoes. 400F is hot enough to get a crispy, golden brown exterior while keeping the inside fluffy and cooked. 425 essentially does the same thing, but can pose a small issue for a variety of reasons:
- 425F is above the smoke point for olive oil, so you run the risk of smoking out your kitchen or burning the oil, leaving it bitter. You’d need to use another oil with a higher smoke point.
- 425F cooks everything faster, meaning if you have other ingredients roasting (garlic cloves, herbs etc.) they can burn before the potatoes are done.
- 400F allows for longer cooking time, which can help with mellowing out ingredients like garlic, which sweetens the longer it cooks at lower temperatures.
Roasted Fuji Apples
Apples add a touch of mild sweetness and textural difference in this recipe. Fuji apples are the best choice for their natural crunch, which helps to retain their texture during the roasting process. The natural sugars in the apple caramelize and the slightly floral notes are a obvious match with the rosemary and potatoes.
Mealy apples like Golden Delicious and Red Delicious that break down easily should be avoided in this recipe. Instead, reach for apples that have a crisper bite and texture like Fuji, Honey Crisp, or Pink Lady apples so they don’t fall apart in the oven.
Best Tips For Perfect Roasted Potatoes
Pro Tip 1: Cut the potatoes into even sizes. The size of the potatoes matters and it ensures a consistent cooking time for everything on the sheet pan. Try to aim for similar sizes for both the potatoes and apples.
Pro Tip 2: Soak the potatoes in hot water for 10 minutes to remove extra moisture/starch. Trust me, don’t skip this step! Although you need some starch to ensure a crispy potato, too much starch can trap moisture. Soaking them in salted water makes them extra crispy!
Rosemary Roasted Potatoes and Apples
INGREDIENTS
- 5 large Yukon Gold or Russet potatoes
- 4 large crisp apples (Fuji or Honey Crisp)
- ½ cup grated parmesan cheese
- ¼ cup light olive oil or vegetable oil (extra virgin is more likely smoke at these temperatures)
- 1 tsp salt
- 1 tsp garlic powder
- 4 fresh rosemary sprigs, or 1 tablespoon of dried rosemary
Easy Garlic Aioli
- ½ cup mayonnaise
- 1 large garlic clove, grated
- ½ tsp garlic powder
INSTRUCTIONS
- Arrange the oven rack to the upper half. Preheat the oven to 400F (204 C). Line a baking sheet with parchment paper.
- Bring a large pot of salted water to a boil over high heat.
- While the water is heating up, scrub and rinse the potatoes and apples to remove any dirt. On a study flat surface, cut the potatoes and apples in half lengthwise, then lay the halves cut side down.
- Cut the halves into thirds so you end up with wedges. For the apples, cut the inner core and seeds out.
- Once the water is boiling, turn the heat off. Add the potato wedges to the hot water and let them soak for 10 minutes.
- Drain the potatoes in a colander and let them air dry for a few minutes. Shake the colander a few times to rough up the edges of the potato wedges.
- In a large bowl, add the potato wedges, apple wedges, salt, pepper, garlic powder, parmesan cheese and rosemary.
- Toss the potatoes and apples together until evenly coated in the oil and seasonings.
- Pour the potato mixture in a single layer onto the prepared baking sheet and evenly space out the potatoes and apples, ensuring each piece has a side touching the baking sheet.
- Place the baking sheet into the preheated oven. Roast the potatoes and apples for 30-45 minutes, flipping halfway through, until golden brown and crispy.
- If the potatoes don’t look crispy enough to your liking, you can leave them in the oven for another 5-10 minutes to get extra crispy, just keep your eye on them so they don’t burn!
Easy Garlic Aioli
- While the potatoes are roasting, make the garlic aioli. Mix the mayonnaise, garlic, and garlic in a small bowl until combined. That’s it!
Rosemary Roasted Potatoes and Apples
Ingredients
- 5 large Yukon Gold or Russet potatoes
- 4 large crisp apples (Fuji or Honey Crisp)
- ½ cup grated parmesan cheese
- ¼ cup light olive oil or vegetable oil (extra virgin is more likely smoke at these temperatures)
- 1 tsp salt
- 1 tsp garlic powder
- 4 fresh rosemary sprigs, or 1 tablespoon of dried rosemary
Easy Garlic Aioli
- ½ cup mayonnaise
- 1 large garlic clove, grated
- ½ tsp garlic powder
Instructions
- Arrange the oven rack to the upper half. Preheat the oven to 400F (204 C). Line a baking sheet with parchment paper.
- Bring a large pot of salted water to a boil over high heat.
- While the water is heating up, scrub and rinse the potatoes and apples to remove any dirt. On a study flat surface, cut the potatoes and apples in half lengthwise, then lay the halves cut side down.
- Cut the halves into thirds so you end up with wedges. For the apples, cut the inner core and seeds out.
- Once the water is boiling, turn the heat off. Add the potato wedges to the hot water and let them soak for 10 minutes.
- Drain the potatoes in a colander and let them air dry for a few minutes. Shake the colander a few times to rough up the edges of the potato wedges.
- In a large bowl, add the potato wedges, apple wedges, salt, pepper, garlic powder, parmesan cheese and rosemary.
- Toss the potatoes and apples together until evenly coated in the oil and seasonings.
- Pour the potato mixture in a single layer onto the prepared baking sheet and evenly space out the potatoes and apples, ensuring each piece has a side touching the baking sheet.
- Place the baking sheet into the preheated oven. Roast the potatoes and apples for 30-45 minutes, flipping halfway through, until golden brown and crispy.
- If the potatoes don't look crispy enough to your liking, you can leave them in the oven for another 5-10 minutes to get extra crispy, just keep your eye on them so they don't burn!
Easy Garlic Aioli
- While the potatoes are roasting, make the garlic aioli. Mix the mayonnaise, garlic, and garlic in a small bowl until combined. That's it!
