Description
Crispy Roast Potatoes with Rosemary and Garlic are a perfect side dish featuring golden, crunchy potatoes infused with fragrant rosemary and savory garlic. This easy-to-make recipe involves boiling the potatoes to achieve a fluffy interior and roasting them in olive oil for a perfectly crisp exterior, making it a comforting and flavorful addition to any meal.
Ingredients
Scale
Potatoes
- 2 pounds potatoes, peeled and cut into chunks
Seasoning and Oil
- 3 tablespoons olive oil
- 4 garlic cloves, smashed
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes.
- Boil Potatoes: Place the peeled and chunked potatoes in salted boiling water and cook for 10 minutes until they are slightly tender but not fully cooked. Drain them well and let them dry slightly to remove excess moisture.
- Toss with Seasonings: In a large bowl, gently toss the parboiled potatoes with olive oil, smashed garlic cloves, chopped rosemary, salt, and pepper until evenly coated.
- Arrange on Baking Sheet: Spread the seasoned potatoes in a single layer on a baking sheet to ensure even roasting and crispiness.
- Roast Potatoes: Roast the potatoes in the preheated oven for 35 to 40 minutes. Halfway through roasting, flip the potatoes to promote even browning and crispiness on all sides.
- Serve: Once golden brown and crispy on the outside, remove the potatoes from the oven and serve hot for the best flavor and texture.
Notes
- Choose starchy potatoes like Russets or Yukon Gold for the crispiest texture.
- Let the potatoes dry thoroughly after boiling to achieve maximum crispiness.
- Flipping the potatoes halfway ensures even roasting and browning.
- You can substitute dried rosemary if fresh is not available, but reduce quantity slightly to 1 teaspoon.
- Adjust salt and pepper to your taste preference.
- For extra crispiness, consider tossing the potatoes in a little cornflour before roasting.
