Description
Golden, crunchy potatoes with a simple herb and garlic flavor, perfect for weeknight dinners or entertaining guests.
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 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