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
Scale
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.
