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
Scale
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
