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Crispy Roast Potatoes with Rosemary and Garlic

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Perfectly crispy on the outside and soft on the inside, these roast potatoes with garlic and rosemary are a delicious side dish that elevates any meal.

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

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with a little olive oil.
  2. Peel the potatoes (if desired) and cut them into 1-inch chunks. Place the potato chunks in a large pot of salted cold water.
  3. Bring the pot to a boil over medium-high heat and cook for about 8-10 minutes, or until the potatoes are just starting to soften but still hold their shape.
  4. Drain the potatoes and let them sit for 5 minutes to steam and dry out.
  5. Return the potatoes to the pot and gently shake them to rough up the edges. Add the olive oil, minced garlic, rosemary, sea salt, pepper, and paprika. Toss to coat the potatoes evenly.
  6. Spread the potatoes in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until golden brown and crispy.
  7. Remove from the oven and transfer to a serving platter. Garnish with fresh rosemary and serve immediately.

Notes

Ensure potato chunks are similar in size for even cooking. Let potatoes steam and dry after boiling for extra crispiness.

Nutrition

Keywords: roast potatoes, crispy potatoes, garlic potatoes, rosemary potatoes, side dish

Find it online: https://surgerecipes.com/crispy-roast-potatoes-rosemary-garlic/

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