I know what you’re thinking, another potato side dish, but trust me, these are a bit special. They look fancy enough to make people think you’ve really put yourself together today, yet they require the sort of effort you can muster after work when you have one eye already on the sofa. They’re my reliable, no-thought-required, slightly show-off potatoes.
What you get here is crisp, frilly edges that turn golden and a centre that stays soft and buttery. Rosemary brings that whole “I have my life in order and probably grow herbs in terracotta pots” vibe. I do not, but rosemary will make your kitchen smell like you do.
And if turning on the oven feels like too much today, or it’s already getting late and you’re just done, the air fryer steps in beautifully. You still get the crisp edges, the soft insides, the whole cosy situation, just faster, and without you needing to pretend you’re on a cookery show. Keep reading..
Ingredients
- 3 pounds small Yukon gold potatoes
- 6 tablespoons salted butter, melted
- 1 tablespoon fresh rosemary, finely chopped, plus a few sprigs left whole
- 4 to 6 garlic cloves, smashed
- Kosher salt and black pepper
- Flaky sea salt for finishing
Oven Method
- Heat your oven to 450°F.
- Take each potato and slice across the top in thin little slits. Stop before you cut through the base. If you worry about slicing too far, rest the potato between two spoons to act as guards.
- Place all the potatoes into a roasting dish. Pour melted butter over. Add chopped rosemary, garlic, salt, and pepper. Use your hands and sort of press the butter and herbs into the slices. It gets messy. It’s fine.
- Arrange the potatoes cut side down and roast for around 20 to 25 minutes.
- Flip the potatoes so the slices face up. Spoon the butter and garlic from the bottom of the dish back over them. Let it fall into the cuts.
- Roast again for about another 20 minutes, maybe a bit more. You want edges going golden and a few crisp bits.
- Once they’re out, spoon whatever butter is left in the dish over the top. Sprinkle flaky sea salt. Try one. Burn your mouth a little. It’s part of the experience.
Air Fryer Method
This is the “I want potatoes and I want them soon” approach.
Same ingredients. Just a quicker route.
- Heat the air fryer to 375°F.
- Slice the potatoes the same way. Thin slits. Don’t cut the base.
- Mix melted butter, chopped rosemary, garlic, salt, and pepper in a bowl. Toss the potatoes in this and use your hands to push some of the mixture into the slices.
- Place the potatoes into the air fryer basket. Leave a bit of space between them.
- Cook for about 18 minutes. Pause, spoon some of the melted butter from the basket or bowl back over the potatoes.
- Cook for another 10 to 12 minutes until they look crisp, a bit golden, and generally irresistible.
- Finish with flaky sea salt. Sit down. Enjoy.
