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Crispy Roast Potatoes with Rosemary and Garlic Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 66 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. Drain and Dry: Drain the potatoes well and let them steam dry in the colander for 2–3 minutes to remove excess moisture.
  3. 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.
  4. 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.
  5. 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.
  6. 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.