If you’re craving a side dish that never fails to impress, the Crispy Roast Potatoes with Rosemary and Garlic Recipe is just what you need. Imagine golden, crunchy exteriors giving way to tender, fluffy insides, all infused with the fragrant aroma of fresh rosemary and the subtle kick of roasted garlic. This recipe combines simple, accessible ingredients with a clever technique that makes every bite unforgettable. Whether it’s a holiday feast or a cozy family dinner, these potatoes bring warmth and excitement to your plate.
Ingredients You’ll Need
The ingredients for this Crispy Roast Potatoes with Rosemary and Garlic Recipe are straightforward yet essential in creating that perfect balance of flavor and texture. Each component plays a key role, from the choice of potatoes that give a creamy interior to the rosemary and garlic that add herbal depth and inviting aroma.
- 2 pounds Yukon Gold or Russet potatoes: Choose starchy potatoes for the ideal fluffy inside and crispy edges.
- 3 tablespoons olive oil: Provides golden crispness and a rich, fruity base for roasting.
- 4 cloves garlic (smashed): Roasts beautifully to mellow out and add earthy flavor throughout the potatoes.
- 2 teaspoons fresh rosemary (chopped) or 1 teaspoon dried rosemary: Brings a piney, fragrant aroma essential for that signature taste.
- 1 teaspoon salt: Enhances all the natural flavors and seasons the potatoes perfectly.
- 1/2 teaspoon black pepper: Adds a subtle warmth and depth.
- Fresh parsley for garnish (optional): Adds a pop of color and a fresh brightness on top.
How to Make Crispy Roast Potatoes with Rosemary and Garlic Recipe
Step 1: Boil Your Potatoes Until Just Tender
Begin by preheating your oven to a toasty 425°F (220°C). Place potato chunks into a large pot of salted water and bring it to a gentle boil. Cooking them for about 10 minutes until they’re fork-tender ensures the insides become beautifully soft without falling apart. This crucial step sets the stage for that coveted crispy crust.
Step 2: Roughen the Potato Edges
Once drained, let the potatoes steam dry for 2 to 3 minutes in the colander—this dries them out a bit, which is key for crisping. Then pop them back into the pot and give it a good shake. This slightly tears the surface of the potatoes, creating nooks and crannies that transform into crispy edges during roasting.
Step 3: Toss the Potatoes in Herb and Garlic Oil
In your roasting pan or baking sheet, combine olive oil, smashed garlic cloves, and rosemary. Adding this flavorful oil mix to the potatoes and tossing ensures every piece gets coated evenly. Season with salt and pepper to bring out every nuance of taste.
Step 4: Roast to Golden Perfection
Arrange the potatoes in a single layer to encourage even roasting. Pop them in the oven for 35 to 45 minutes, making sure to flip them halfway through. This flip helps develop that irresistible golden color and crunchy texture we all adore.
Step 5: Finishing Touches
Once roasted, remove the potatoes from the oven and decide if you want to discard the garlic or leave those roasted cloves in for extra flavor. Sprinkle freshly chopped parsley over the top if you like for a fresh, vibrant touch and serve hot to enjoy them at their crispest.
How to Serve Crispy Roast Potatoes with Rosemary and Garlic Recipe
Garnishes
Fresh parsley is a classic garnish for these crispy delights, adding an inviting green hue and fresh flavor contrast. You could also consider a light sprinkle of flaky sea salt or even a few grinds of black pepper to amplify the taste. A squeeze of fresh lemon juice can brighten things up just before serving if you want a twist.
Side Dishes
This Crispy Roast Potatoes with Rosemary and Garlic Recipe pairs beautifully with roast chicken, succulent beef, or even a hearty vegetarian main such as a mushroom Wellington. Steamed green beans, roasted carrots, or a fresh mixed salad round out the meal perfectly, creating a balanced plate.
Creative Ways to Present
For a fun presentation, serve these potatoes in individual mini cast iron skillets or rustic wooden bowls. You could also sprinkle a bit of grated Parmesan cheese or toss with caramelized onions and crispy bacon bits for an elevated version that impresses guests at any dinner party.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, cool them to room temperature before transferring to an airtight container. Stored in the refrigerator, they will keep well for up to 3 days and save you from making potatoes from scratch again so soon.
Freezing
While perfectly crispy roast potatoes are best enjoyed fresh, you can freeze leftovers by first flash freezing them spread out on a baking sheet. Once solid, transfer to a freezer bag. They’ll maintain quality for about 1 month, offering a quick solution for future meals.
Reheating
To bring back the crisp when reheating, avoid the microwave. Instead, roast in a preheated oven at 400°F (205°C) for 10 to 15 minutes or until heated through and crisp again. A quick pan-fry in a little oil works wonders too!
FAQs
Can I use red potatoes instead of Yukon Gold or Russet?
Red potatoes have a waxier texture, so they tend to be less fluffy inside. They will still roast nicely but expect a slightly different texture that’s firmer rather than fluffy.
Is it okay to use dried rosemary instead of fresh?
Absolutely! Dried rosemary is more concentrated, so use about half the amount compared to fresh. It still imparts that beautiful piney aroma and flavor.
Can I make this recipe vegan?
Yes! The recipe as written is vegan when using olive oil. Just double-check your salt and seasoning for any additives if following a strict diet.
What’s the best way to get extra crispy potatoes?
Boiling until just tender, drying thoroughly, roughening the edges, generous oil coating, and high oven heat all combine to create crispy, golden potatoes every time. Using duck fat instead of olive oil is a traditional trick that adds even more crispness and flavor.
Can I prepare these potatoes ahead of time?
You can boil and rough up the potatoes a day ahead, then store them in the fridge. When ready to serve, toss with oil and roast as directed. This can cut down prep time on busy days.
Final Thoughts
There is something truly comforting and satisfying about the Crispy Roast Potatoes with Rosemary and Garlic Recipe. It’s a perfect blend of simple ingredients and thoughtful technique that transforms humble potatoes into a standout dish. Next time you want to impress your loved ones or simply indulge in a deliciously crispy treat, these potatoes will be your go-to favorite. Don’t hesitate—give this recipe a try and watch everyone gather around the table eager for seconds.
Print
Crispy Roast Potatoes with Rosemary and Garlic Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: British, American
- Diet: Vegetarian, Gluten Free
Description
Crispy Roast Potatoes with Rosemary and Garlic is a perfect side dish featuring tender, golden potatoes with a crispy exterior infused with fragrant rosemary and garlic. These oven-roasted potatoes are deliciously seasoned and ideal for holiday meals or everyday dinners.
Ingredients
Potatoes
- 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1½-inch chunks
Seasoning & Oil
- 3 tablespoons olive oil
- 4 cloves garlic, smashed
- 2 teaspoons fresh rosemary, chopped or 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
- Preheat and Boil Potatoes: Preheat your oven to 425°F (220°C). Place the potato chunks in a large pot of salted water and bring to a boil. Cook the potatoes for 10 minutes or until they are just fork-tender.
- Drain and Dry: Drain the potatoes well and let them steam dry in the colander for 2–3 minutes to remove excess moisture.
- Roughen Potato Edges: Return the potatoes to the pot and gently shake them to roughen the edges, which helps create a crispier crust when roasted.
- Prepare Roasting Pan: In a large roasting pan or baking sheet, combine the olive oil, smashed garlic cloves, and rosemary. Add the potatoes to the pan, then sprinkle with salt and black pepper. Toss everything together to coat the potatoes evenly in the seasoned oil.
- Roast the Potatoes: Spread the potatoes out in a single layer in the pan. Roast in the oven for 35–45 minutes, turning the potatoes once halfway through cooking, until they are golden brown, crispy on the outside, and tender on the inside.
- Finish and Serve: Remove the potatoes from the oven and discard the garlic cloves if desired. Sprinkle the roasted potatoes with fresh parsley for garnish, and serve immediately while hot.
Notes
- Boiling the potatoes first and roughing them up helps achieve extra-crispy edges.
- You can substitute thyme or sage for rosemary to vary the flavor.
- For richer flavor, replace olive oil with duck fat.
- Use Yukon Gold potatoes for creamier texture or Russets for fluffier interiors.
