Description
Crispy Roast Potatoes with Rosemary and Garlic are a perfect side dish featuring tender potato chunks coated in fragrant rosemary, garlic, and spices, then roasted to a golden, crispy finish. These potatoes are boiled just until tender, shaken to create rough edges for extra crispiness, and roasted in the oven to deliver a deliciously crunchy exterior and soft interior.
Ingredients
Scale
Potatoes
- 2 pounds russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
Seasoning
- 3 tablespoons olive oil (or more, if needed)
- 4 cloves garlic, minced
- 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional, for extra crispiness and color)
Garnish
- Fresh rosemary sprigs (for garnish, optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Prepare the Potatoes: Peel the potatoes if desired, and cut them into even 1-inch chunks for uniform cooking.
- Boil the Potatoes: Place the potato chunks into a large pot of salted cold water. Bring to a boil over medium-high heat and cook for 8-10 minutes until the potatoes are starting to soften but still hold their shape.
- Drain and Steam Dry: Drain the potatoes in a colander and let them sit for 5 minutes to steam and dry out. This helps make them extra crispy.
- Roughen Edges: Return the potatoes to the pot and gently shake to rough up the edges which will create a crispier crust when roasted.
- Season the Potatoes: Add olive oil, minced garlic, rosemary, sea salt, black pepper, and paprika if using. Toss gently until the potatoes are evenly coated with the seasoning.
- Arrange for Roasting: Spread the seasoned potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded for optimal crispiness.
- Roast the Potatoes: Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy on the outside and tender inside.
- Serve and Garnish: Remove from the oven and transfer to a serving platter. Garnish with fresh rosemary sprigs if desired, and serve immediately.
- Enjoy: These crispy roast potatoes make an excellent side dish to roasted meats, fresh salads, or your favorite main courses.
Notes
- Boiling the potatoes before roasting helps achieve a tender interior and crispy exterior.
- Shaking the potatoes in the pot after boiling creates rough edges that crisp up nicely during roasting.
- Ensure potatoes are spread out on the baking sheet without overcrowding to get maximum crispiness.
- Use fresh rosemary if possible for the best flavor, but dried rosemary is a good substitute.
- Adding paprika is optional but adds extra color and a subtle smoky flavor.
- Let the potatoes rest on the baking sheet for a minute or two after roasting to allow them to crisp further.
