If you’re on the hunt for the ultimate comfort food side, you absolutely have to try this Crispy Roast Potatoes with Rosemary and Garlic Recipe. Imagine golden, crunchy exteriors giving way to fluffy, velvety insides, all infused with the aromatic embrace of fresh rosemary and the subtle kick of garlic. It’s one of those classic dishes that feels both elegant and homey at once, guaranteed to turn any meal into a celebration. Whether you’re serving a holiday feast or a simple weeknight dinner, these roast potatoes deliver unbeatable flavor and texture that everyone will love.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity; each ingredient plays a critical role in bringing those perfectly crispy, flavorful roast potatoes to life. From the hearty potatoes to the fragrant rosemary and garlic, every element is essential to achieving that irresistible taste and texture.
- 2 pounds russet or Yukon Gold potatoes: These starchy and waxy varieties offer the best balance for crispiness outside and fluffiness inside.
- 3 tablespoons olive oil: Provides moisture and helps create that heavenly golden crust.
- 4 cloves garlic, minced: Adds delicious, aromatic depth that pairs beautifully with rosemary.
- 2 teaspoons fresh rosemary, finely chopped: Offers a fragrant, piney note that enhances the potatoes’ flavor.
- 1 teaspoon sea salt: Essential for bringing out the natural potato flavors and seasoning everything evenly.
- ½ teaspoon black pepper: Adds just the right hint of heat without overpowering the dish.
- ½ teaspoon paprika (optional): Gives an optional boost of color and a subtle smokiness to your crispy roast potatoes.
- Fresh rosemary sprigs (for garnish, optional): For a fresh, pretty finishing touch that’s as fragrant as it is inviting.
How to Make Crispy Roast Potatoes with Rosemary and Garlic Recipe
Step 1: Preheat Your Oven for Best Results
Start by preheating your oven to 400°F (200°C). This high heat is key to getting your Crispy Roast Potatoes with Rosemary and Garlic Recipe perfectly golden and crunchy. Line your baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking while roasting.
Step 2: Prepare Your Potatoes
Peel your potatoes if you like—Yukon Golds taste wonderful with skins on too—and cut them into 1-inch chunks. Keeping the pieces uniform ensures that they cook evenly, so they all come out crispy and just soft inside without any undercooked centers.
Step 3: Parboil for Perfect Texture
Place the potato chunks in a large pot of salted cold water, then bring to a boil. Cook them for 8 to 10 minutes so they start to soften but can still hold their shape. This step is crucial; it helps you achieve that creamy inside texture while still allowing the outside to crisp up beautifully.
Step 4: Steam and Dry the Potatoes
Drain the potatoes well in a colander and let them sit for about 5 minutes. Letting them steam and dry is a secret trick for extra crispiness, because moisture is what keeps the potatoes from browning perfectly in the oven.
Step 5: Rough Up the Edges for Maximum Crisp
Return the potatoes to the pot and give them a gentle shake to roughen up the edges. These tiny rough edges create more surface area, which means more crispy bits after roasting—a major win in the Crispy Roast Potatoes with Rosemary and Garlic Recipe world.
Step 6: Toss with Olive Oil, Garlic, and Rosemary
Add your olive oil, minced garlic, chopped rosemary, sea salt, black pepper, and paprika if you’re using it. Toss everything together until the potatoes are evenly covered in this fragrant, flavorful mixture. This coating not only adds taste but also helps develop that coveted golden crust.
Step 7: Roast to Perfection
Spread the potatoes out in a single layer on your baking sheet without overcrowding them. Overcrowding traps steam and keeps potatoes soggy, so give each chunk room to crisp up nicely. Roast for 25 to 30 minutes, flipping them halfway through so they brown evenly all over.
Step 8: Serve Hot and Garnished
Once your Crispy Roast Potatoes with Rosemary and Garlic Recipe have turned that perfect shade of golden brown and are tender inside, transfer them to a serving dish. Add fresh rosemary sprigs on top for a pop of color and fresh aromatics that will make everyone’s mouths water.
How to Serve Crispy Roast Potatoes with Rosemary and Garlic Recipe
Garnishes
A sprinkle of freshly chopped parsley or a light dusting of flaky sea salt can take these potatoes from delicious to unforgettable. Adding fresh rosemary sprigs elevates their rustic charm while hinting at the herbal goodness inside.
Side Dishes
These potatoes are incredibly versatile but fantastic alongside juicy roasted chicken, succulent beef, or even a grilled fish dish. Bright green vegetables or a fresh salad make excellent companions, adding color and lightness to balance the richness.
Creative Ways to Present
For a fun twist, try serving your Crispy Roast Potatoes with Rosemary and Garlic Recipe in a rustic cast iron skillet for a cozy, inviting presentation. Or, pile them high on a board alongside a platter of roasted veggies and dipping sauces for a shareable feast everyone will love.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Crispy Roast Potatoes with Rosemary and Garlic Recipe, store them in an airtight container in the refrigerator for up to 3 days. They remain flavorful, though you might lose some crispiness as they cool.
Freezing
While roasting fresh potatoes is best, you can freeze cooked potatoes if needed. Flash freeze them on a baking sheet first, then transfer to a freezer-safe bag. Reheat straight from frozen for convenience, but expect a slight texture change.
Reheating
To revive the crispiness after refrigeration or freezing, reheat your potatoes in a 375°F oven on a baking sheet for 10-15 minutes. Avoid microwaving if you want to keep that signature crunch.
FAQs
Can I use red potatoes instead of russet or Yukon Gold?
Red potatoes are waxier and have less starch, so they won’t crisp up as much as russet or Yukon Gold. However, they can still be delicious if you adjust cooking times and use enough oil.
Is it necessary to parboil the potatoes?
Parboiling softens the potatoes just enough to ensure the insides become fluffy, and it helps create the rough edges that get crispy in the oven. Skipping this step usually leads to uneven cooking.
Can I make this recipe vegan?
Absolutely! This Crispy Roast Potatoes with Rosemary and Garlic Recipe is naturally vegan since it uses olive oil and plant-based seasonings only.
How can I add more flavor beyond rosemary and garlic?
Try adding a pinch of chili flakes for some heat, or toss the potatoes with lemon zest after roasting for a fresh brightness that complements the herbs.
What is the best way to ensure the potatoes don’t stick to the baking sheet?
Using parchment paper, a non-stick baking mat, or lightly greasing your baking sheet prevents sticking. Also, make sure the potatoes are well coated in oil before roasting.
Final Thoughts
There’s nothing quite like the satisfaction of biting into Crispy Roast Potatoes with Rosemary and Garlic Recipe that have been cooked to golden perfection. This dish is comfort food at its finest—simple yet packed with flavor and texture that will quickly make it a staple in your kitchen. You’ve got all the steps, tips, and tricks now, so go ahead and treat yourself to these mouthwatering roast potatoes. I promise they’ll become your new favorite side in no time!
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Crispy Roast Potatoes with Rosemary and Garlic Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Crispy Roast Potatoes with Rosemary and Garlic are a deliciously golden and crunchy side dish perfect for complementing any meal. These potatoes are parboiled and then roasted with olive oil, fresh rosemary, garlic, and a touch of paprika for extra flavor and color. The roasting technique ensures an irresistibly crispy exterior with a tender, fluffy interior.
Ingredients
Potatoes
- 2 pounds russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
Seasonings & Flavorings
- 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
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with a little olive oil to prevent sticking.
- Prepare the Potatoes: Peel the potatoes if desired, and cut them into 1-inch chunks. Try to keep the pieces uniform in size for even cooking.
- Boil the Potatoes: Place the potato chunks into a large pot of salted cold water. Bring to a boil over medium-high heat and cook for about 8-10 minutes until the potatoes start to soften but still hold their shape when pierced with a fork.
- Drain and Dry: Drain the potatoes in a colander, then let them sit for 5 minutes to steam dry. This step removes excess moisture and helps in achieving crispy roasted potatoes.
- Roughen the Edges: Return the potatoes to the pot and gently shake them to rough up the edges. The uneven surfaces will crisp more efficiently during roasting.
- Season the Potatoes: Add olive oil, minced garlic, rosemary, sea salt, black pepper, and paprika (if using) to the potatoes. Toss them until evenly coated.
- Arrange for Roasting: Spread the potatoes out in a single layer on the prepared baking sheet. Avoid overcrowding to ensure they roast properly and become crispy.
- Roast: Roast for 25-30 minutes, flipping the potatoes halfway through the cooking time to promote even browning and crispiness. The potatoes should be golden brown and crispy on the outside and tender on the inside.
- Serve: Remove the potatoes from the oven and transfer them to a serving dish. Garnish with fresh rosemary sprigs if desired.
- Enjoy: Serve immediately as a perfect side dish with roasted meats or alongside fresh salads, enhancing any meal with their savory, crispy texture.
Notes
- Parboiling and drying the potatoes before roasting is key to achieving a crispy texture.
- Using russet potatoes or Yukon Golds provides the best balance of fluffiness and crispiness.
- For an extra crispy finish, you can increase the olive oil slightly or broil for the last 1-2 minutes, watching carefully to prevent burning.
- Fresh rosemary offers a brighter flavor, but dried rosemary works well if fresh isn’t available.
- Adding paprika is optional but helps with color and slight smoky flavor.
- Do not overcrowd the baking sheet to allow steam to escape and to crisp the potatoes properly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Western
