Description
These Crispy Roast Potatoes with Rosemary and Garlic are perfectly golden, crunchy on the outside, and fluffy on the inside. Infused with aromatic rosemary and garlic, these potatoes make a delicious side dish that’s ideal for any meal. Easy to prepare and full of flavor, they’re sure to become a family favorite.
Ingredients
Scale
- 2 pounds russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 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)
- 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 a little olive oil.
- Prepare the Potatoes:
- Peel the potatoes (if desired) and cut them into 1-inch chunks, trying to keep them as even in size as possible for uniform cooking.
- Place the potato chunks in a large pot of salted cold water.
- Boil the Potatoes:
- Bring the pot of potatoes to a boil over medium-high heat and cook for about 8-10 minutes, or until the potatoes are just starting to soften but are not fully cooked. You should be able to pierce them with a fork, but they should still hold their shape.
- Drain the potatoes in a colander and let them sit for 5 minutes to steam and dry out. This step helps achieve extra crispy potatoes.
- Toss the Potatoes:
- Return the potatoes to the pot and gently shake them to rough up the edges. This roughness will help create a crispy exterior during roasting.
- Add the olive oil, minced garlic, rosemary, sea salt, pepper, and paprika (if using). Toss everything together until the potatoes are evenly coated with the seasoning.
- Roast the Potatoes:
- Spread the potatoes in a single layer on the prepared baking sheet. Make sure they are not overcrowded to ensure they crisp up nicely.
- Roast the potatoes for 25-30 minutes, flipping halfway through, until they are golden brown and crispy on the outside and tender on the inside. You can test for doneness by piercing a potato with a fork; it should be soft inside and crispy on the outside.
- Serve:
- Once the potatoes are crispy and golden, remove them from the oven and transfer to a serving platter.
- Garnish with additional fresh rosemary sprigs if desired, and serve immediately.
- Enjoy:
- These crispy roast potatoes are perfect as a side dish to any meal, especially with roasted meats or alongside a fresh salad.
Notes
- For even crispier potatoes, you can parboil the potatoes longer (until they start to break apart), which will increase the surface area and create more crispy edges.
- You can use other herbs like thyme or oregano for a different flavor profile.
- If you prefer a more garlicky taste, feel free to add more minced garlic or even roasted garlic for a milder flavor.
- For extra crispiness, you can finish the potatoes with a quick broil for 2-3 minutes at the end of roasting.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Side Dish, Comfort Food
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0g