why make this recipe
This recipe gives you golden, crunchy potatoes with a simple herb and garlic flavor. It uses common ingredients and a clear method. You can make it for weeknight dinners or for guests.
introduction
These roast potatoes come out crispy on the outside and soft inside. The rosemary and garlic add a warm, tasty smell. If you like simple garlic dishes, try this lemon garlic cod too for a full meal.
how to make Crispy Roast Potatoes with Rosemary and Garlic
Start by parboiling the potatoes to make the outside rough. Rough edges turn extra crispy in the oven. Toss with oil, garlic, rosemary, salt, and pepper. Spread on a baking sheet and roast in a hot oven. For ideas on strong, bold flavors in simple dishes, you can see an al pastor guide that shows how spices build taste.
Ingredients :
- 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)
Directions :
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Boil peeled and chunked potatoes in salted water for 8-10 minutes until just starting to soften.
- Drain potatoes and let them steam for 5 minutes.
- Rough up the edges by gently shaking them in the pot.
- Toss potatoes with olive oil, garlic, rosemary, sea salt, pepper, and paprika.
- Spread potatoes on the baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway, until golden brown and crispy.
- Garnish with fresh rosemary if desired, and serve immediately.
how to serve Crispy Roast Potatoes with Rosemary and Garlic
Serve them hot. They go well with roasted meat, chicken, fish, or a simple salad. Use them as a side with eggs for breakfast or with grilled vegetables for a light dinner.
how to store Crispy Roast Potatoes with Rosemary and Garlic
Cool the potatoes to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer to bring back the crisp.
tips to make Crispy Roast Potatoes with Rosemary and Garlic
- Use russet or Yukon Gold for best texture.
- Don’t skip parboiling — it creates the rough edges that crisp up.
- Give each piece space on the pan so air can circulate.
- If you reheat in an air fryer, check size tips in this air fryer chicken guide for crisp results.
- Taste and add more salt after roasting if needed.
variation (if any)
- Add grated Parmesan in the last 5 minutes for a cheesy crust.
- Swap rosemary for thyme or oregano.
- Add a squeeze of lemon after roasting for a bright twist.
- Mix in smoked paprika or chili flakes for heat.
FAQs
Q: Can I leave the skins on?
A: Yes. Leaving skins gives more texture. Just scrub them clean and cut evenly.
Q: Can I use red potatoes?
A: Yes, but they may not get as fluffy inside as russets.
Q: Do I need to oil the pan?
A: If you use parchment paper, oil is less needed on the pan. The oil on the potatoes is enough.
Q: Can I make these ahead?
A: You can parboil and toss with oil, then refrigerate. Roast when ready and add 5-10 minutes to cooking time.
Conclusion
These roast potatoes are easy and reliable when you want a crispy side. For another take on really crispy roast potatoes, see The Best Crispy Roast Potatoes Ever Recipe.
Print
Crispy Roast Potatoes with Rosemary and Garlic
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Golden, crunchy potatoes with a simple herb and garlic flavor, perfect for weeknight dinners or entertaining guests.
Ingredients
- 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 your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Boil peeled and chunked potatoes in salted water for 8-10 minutes until just starting to soften.
- Drain potatoes and let them steam for 5 minutes.
- Rough up the edges by gently shaking them in the pot.
- Toss potatoes with olive oil, garlic, rosemary, sea salt, pepper, and paprika.
- Spread potatoes on the baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway, until golden brown and crispy.
- Garnish with fresh rosemary if desired, and serve immediately.
Notes
For best texture, use russet or Yukon Gold potatoes. Don’t skip parboiling—this creates the rough edges that crisp up. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: crispy potatoes, roast potatoes, garlic potatoes, side dish