If you’re craving a comforting, crowd-pleasing side dish that never disappoints, this Crispy Roast Potatoes with Rosemary and Garlic Recipe is exactly what you need. Imagine potatoes that are golden and crunchy on the outside, fluffy and tender on the inside, infused with fragrant rosemary and savory garlic—each bite bursting with flavor and texture that feels like a warm hug on a plate. It’s a simple recipe that brings so much joy and elevates any meal effortlessly.
Ingredients You’ll Need
The beauty of this Crispy Roast Potatoes with Rosemary and Garlic Recipe lies in its straightforward, wholesome ingredients. Each one plays a vital role—from the spud’s starchy base to the aromatic herbs and punchy garlic that perfectly complement the crispy, golden exterior.
- Russet or Yukon Gold potatoes (2 pounds): These varieties give you that perfect fluffy texture inside and crisp crust outside when roasted.
- Olive oil (3 tablespoons): It helps create the irresistible golden crunch while carrying the flavors of herbs and garlic.
- Garlic (4 cloves, minced): Adds a warm, fragrant punch that pairs beautifully with rosemary.
- Fresh rosemary (2 teaspoons, finely chopped): Offers an earthy, pine-like aroma that elevates the simple potato.
- Sea salt (1 teaspoon): Enhances all the natural flavors and balances the dish.
- Black pepper (½ teaspoon): Provides a gentle kick to round out the seasoning.
- Paprika (½ teaspoon, optional): A touch for extra color and a subtle smoky depth.
- Fresh rosemary sprigs: Perfect for a pretty garnish and extra herbal aroma when serving.
How to Make Crispy Roast Potatoes with Rosemary and Garlic Recipe
Step 1: Preheat and Prep
Start by preheating your oven to a lively 400°F (200°C). This temperature is key to getting that beautiful crispy finish. Line your baking sheet with parchment paper or lightly grease it with olive oil to ensure the potatoes don’t stick and roast evenly.
Step 2: Cut and Boil the Potatoes
Peel your potatoes if you like, then chop them into roughly 1-inch chunks—aim for uniform pieces so they cook evenly. Pop them into a large pot filled with salted cold water. Salted water seasons the potatoes from within and helps keep their texture just right when boiled.
Step 3: Parboil to Perfect Texture
Bring the water to a boil over medium-high heat and let the potatoes cook for 8 to 10 minutes. The goal here is parboiling, which means the potatoes are just starting to soften but not falling apart—soft enough to pierce with a fork but still holding their shape. This step is critical for that fluffy inside.
Step 4: Drain and Steam Dry
Drain the potatoes well and let them sit in the colander for about 5 minutes. This steaming step is a secret weapon for extra crispiness because it dries out the surface of the potatoes, allowing the oil to work its magic in the oven.
Step 5: Rough Up the Edges
Place the potatoes back into the pot and gently shake or toss them. This little roughing up creates jagged edges and a bit of extra texture, which turns into the crunchiest crispy bits after roasting. It’s a simple trick that makes a world of difference.
Step 6: Season and Oil
Now add the olive oil, minced garlic, chopped rosemary, sea salt, black pepper, and if you’re using it, paprika. Toss everything together until every potato chunk is beautifully coated with this fragrant, flavorful mixture. This mixture is what brings all the signature tastes of the Crispy Roast Potatoes with Rosemary and Garlic Recipe to life.
Step 7: Roast to Golden Perfection
Spread the potatoes out in a single layer on your prepared baking sheet. Give them enough room so they roast instead of steam—that’s the secret to crispiness. Roast for 25 to 30 minutes, flipping once halfway through to ensure an even, golden crust on all sides. You’ll know they’re ready when they look beautifully browned and have a crisp exterior while remaining tender inside.
Step 8: Serve and Enjoy!
Once perfectly roasted, transfer your potatoes to a serving platter and garnish with a few fresh rosemary sprigs if you want an extra touch of herbal freshness. Serve immediately to enjoy every crunchy, garlicky bite.
How to Serve Crispy Roast Potatoes with Rosemary and Garlic Recipe
Garnishes
Fresh rosemary sprigs add a pop of green and a burst of fresh aroma. A sprinkle of flaky sea salt on top just before serving can enhance the texture with a little crunch. These small touches make your presentation as inviting as the dish tastes.
Side Dishes
These potatoes shine as a classic accompaniment to roasted meats like chicken, beef, or lamb. They also pair beautifully with fresh salads for a lighter option or roasted vegetables for an all-around flavor-packed meal. Their versatility means they complement virtually any main dish.
Creative Ways to Present
Try serving these golden gems in rustic bowls or on large platters garnished with rosemary and a drizzle of olive oil. For a party, they can be placed in small cups or ramekins for easy grabbing. You can also sprinkle some grated Parmesan or a drizzle of garlic aioli for a fun twist everyone will love.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and believe me, these Crispy Roast Potatoes with Rosemary and Garlic Recipe rarely linger), store them in an airtight container in the refrigerator for up to 3 days. Make sure the potatoes have cooled completely before sealing to prevent sogginess.
Freezing
While roasting potatoes fresh is best, you can freeze cooked potatoes. Spread cooled, cooked potatoes on a baking sheet and freeze until solid, then transfer to freezer bags. Use within 1 month for best flavor and texture. Note that freezing may reduce crispiness slightly.
Reheating
The best way to bring back that crisp exterior after storing is to reheat in a hot oven at 400°F (200°C) for about 10-15 minutes. Avoid microwaving if you want to keep them crispy, as it tends to make them soggy.
FAQs
Can I use other types of potatoes?
Russet or Yukon Gold are ideal because they balance starchiness and moisture, giving that coveted fluffy inside and crispy outside. Waxy potatoes like red potatoes won’t crisp up as well but can still be used if necessary.
Is it necessary to parboil the potatoes?
Absolutely! Parboiling softens the potato’s interior, allowing you to get that lovely crunch outside without undercooked centers. Skipping this step usually results in less flavorful and less crispy potatoes.
Can I use dried rosemary instead of fresh?
Yes, you can use dried rosemary, but it’s best to use about half the amount because dried herbs have a more concentrated flavor. Fresh rosemary gives a brighter, more herbal aroma to the potatoes.
What if I want to make this vegan and gluten-free?
This recipe is naturally vegan and gluten-free because it relies on whole ingredients like potatoes, olive oil, and herbs without any animal products or gluten-containing additives.
How can I make these potatoes extra crispy?
Drying the potatoes well after boiling, tossing to rough up edges, spacing them out on the baking sheet, and roasting at a high temperature are all tips to maximize crispiness. Adding paprika also helps with color and a slightly smoky crunch.
Final Thoughts
This Crispy Roast Potatoes with Rosemary and Garlic Recipe is a true game-changer for any meal. It’s simple enough for a weeknight but impressive enough for guests, and every element works together wonderfully. I encourage you to try this recipe soon—once you taste those crispy, flavorful bites you’ll understand why it’s a beloved classic in my kitchen. Happy roasting!
Print
Crispy Roast Potatoes with Rosemary and Garlic Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Description
These Crispy Roast Potatoes with Rosemary and Garlic are a perfect golden-brown side dish featuring tender insides and a crunchy exterior. Infused with fresh rosemary, minced garlic, and a hint of paprika, these oven-roasted potatoes bring a flavorful and comforting addition to any meal. Easy to prepare and versatile, they pair wonderfully with roasted meats or fresh salads.
Ingredients
Potatoes
- 2 pounds russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
Seasonings and Oil
- 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)
Garnish
- Fresh rosemary sprigs (for garnish, optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
- Prepare the Potatoes: Peel the potatoes if desired and cut them into 1-inch chunks, ensuring even sizes for uniform cooking.
- Boil the Potatoes: Place the potato chunks in a large pot filled with salted cold water. Bring to a boil over medium-high heat and cook for 8-10 minutes until they start to soften but still hold their shape when pierced.
- Drain and Dry: Drain the potatoes in a colander and let them sit for 5 minutes to steam and dry out, which helps develop a crispy exterior during roasting.
- Roughen the Potatoes: Return the potatoes to the pot and gently shake to rough up the edges for extra crispiness.
- Season the Potatoes: Add olive oil, minced garlic, rosemary, sea salt, black pepper, and paprika if using. Toss carefully until potatoes are evenly coated with the seasoning.
- Arrange for Roasting: Spread the potatoes in a single layer on the prepared baking sheet, avoiding overcrowding to allow maximum crisping.
- Roast: Roast in the preheated oven for 25-30 minutes, flipping halfway through the cooking time to ensure even browning and crispness. The potatoes should be golden and crispy outside and tender inside.
- Serve: Remove from the oven and transfer the potatoes to a serving dish. Garnish with fresh rosemary sprigs if desired, and serve immediately for the best texture and flavor.
- Enjoy: These crispy roast potatoes make an excellent side dish complementing roasted meats or fresh salads.
Notes
- Boiling potatoes before roasting helps achieve a fluffy interior and crispy exterior.
- Roughing up the potatoes after boiling is key for extra crispiness.
- Ensure potatoes are spread out and not overcrowded on the baking sheet to roast evenly and become crispy.
- Using a mix of russet and Yukon Gold can provide a balance of crispiness and creaminess.
- Adjust olive oil quantity as needed to coat potatoes thoroughly without making them greasy.
- Fresh rosemary adds a brighter flavor than dried; use what is available.
- Optional paprika adds color and a slight smoky flavor but can be omitted if preferred.
- Serve immediately for best texture as roasted potatoes tend to soften the longer they sit.
