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Crispy Roasted Potatoes with Rosemary and Garlic

by

Total Time: 1 hour 15 minutes
Active Prep: 15 minutes
Cook Time: 1 hour
Difficulty: Easy
Servings: 4-6

Introduction

Elevate the humble potato to a show-stopping side dish with this recipe for Crispy Roasted Potatoes with Rosemary and Garlic. The secret lies in a simple two-step process: parboiling the potatoes to create a fluffy interior and roughing up their surfaces for maximum crispiness. As they roast, the potatoes become golden and shatteringly crisp, infused with the earthy fragrance of fresh rosemary and the sweet, mellow pungency of roasted garlic. This dish is perfect for a Sunday roast, a holiday centerpiece, or simply turning a weeknight meal into something special. The result is a beautiful contrast of textures and deep, savory flavors that will have everyone reaching for seconds.

Ingredients

  • 2 lbs (about 900g) Yukon Gold or Russet potatoes, peeled and cut into 1.5-inch chunks

  • 5 tablespoons extra-virgin olive oil, divided

  • 1 ½ teaspoons fine sea salt, plus extra for seasoning

  • 4-5 large cloves garlic, lightly crushed and peeled

  • 3-4 fresh rosemary sprigs

  • Freshly ground black pepper

Equipment

  • Large pot

  • Colander

  • Large mixing bowl

  • Rimmed baking sheet

  • Parchment paper (optional, for easier cleanup)

Instructions

Step 1: Parboil the Potatoes

Place the peeled and chopped potatoes in a large pot. Cover with cold water by at least an inch and add 1 teaspoon of salt. Bring to a boil over high heat. Once boiling, reduce heat to a simmer and cook for 8-10 minutes. You want the potatoes to be just tender on the outside but still firm in the center—a paring knife should meet a little resistance. This step is crucial for creating a fluffy interior.

Step 2: Create the Crispy Surface

Preheat your oven to 425°F (220°C). While the potatoes cook, drizzle 1 tablespoon of olive oil onto your rimmed baking sheet, spreading it around.
Carefully drain the potatoes in a colander. Let them steam-dry for a minute. Now, for the magic step: gently shake the colander back and forth to roughen up the edges of the potatoes. This creates a mashed-potato-like surface that will crisp up magnificently in the oven.

Step 3: Season & Coat

Transfer the roughened potatoes to a large mixing bowl. Add the remaining 4 tablespoons of olive oil, the remaining ½ teaspoon of salt, and a generous amount of black pepper. Toss gently but thoroughly until every piece is evenly coated.

Step 4: First Roast

Spread the potatoes in a single layer on the prepared baking sheet, ensuring they aren’t crowded. Roast in the preheated oven for 25 minutes. Don’t disturb them during this time—this allows the first layer of crispiness to form.

Step 5: Add Aromatics & Final Roast

After 25 minutes, remove the baking sheet from the oven. Carefully turn the potatoes over with a spatula. Scatter the crushed garlic cloves and rosemary sprigs over and around the potatoes. The garlic will roast and mellow, and the rosemary will infuse the oil and potatoes with its fragrance.
Return the tray to the oven and roast for another 20-25 minutes, until the potatoes are deeply golden brown and irresistibly crispy on all sides.

Step 6: Serve

Remove from the oven. Discard the rosemary stems (the leaves will have crisped and can be eaten). Give the potatoes a final light seasoning with a pinch of flaky sea salt if desired. Serve immediately while piping hot and at their crispiest.

Chef’s Notes & Tips

  • Potato Choice: Yukon Golds offer a buttery flavor and creamy interior, while Russets yield a fluffier center and slightly crisper exterior. Both are excellent.

  • Don’t Skip the Shake: The colander shake is non-negotiable for the signature craggy, crispy edges.

  • Garlic Hack: To easily peel garlic cloves, lay the flat side of a chef’s knife over a clove and give it a gentle whack with your palm. The skin will slip right off.

  • Make it Your Own: Add a sprinkle of grated Parmesan in the last 5 minutes of cooking, or toss with a sprinkle of smoked paprika before serving.

Nutrition Information (Per Serving, based on 5 servings)

  • Calories: 245 kcal

  • Total Fat: 14g | Saturated Fat: 2g

  • Cholesterol: 0mg

  • Sodium: 590mg

  • Total Carbohydrates: 29g | Dietary Fiber: 3g | Sugars: 1g

  • Protein: 3g

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