Crispy Roast Potatoes with Rosemary and Garlic Recipe

If you’re hunting for the ultimate side dish that will steal the show at any meal, look no further than Crispy Roast Potatoes with Rosemary and Garlic. These golden-brown beauties are everything you want in a potato: crunchy on the outside, fluffy on the inside, and packed with aromatic flavor from fresh rosemary and zingy garlic. It’s a simple recipe that transforms humble potatoes into a crave-worthy creation, and once you learn the secrets, you’ll want to make them every week.

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Ingredients You’ll Need

Each ingredient in Crispy Roast Potatoes with Rosemary and Garlic has a special role to play, whether adding flavor, contributing to that perfect crispy texture, or giving the finished dish a burst of color. Let’s take a closer look at what you’ll need and why you shouldn’t skip a single item!

• Yukon Gold or Russet potatoes (2 lbs): These starchy potatoes roast up with a pillowy center and glorious crunchy edges—absolutely essential for that signature texture.
• Olive oil (3 tablespoons): Helps potatoes crisp up beautifully in the oven while gently roasting the garlic and rosemary for a deeper, richer flavor.
• Garlic (4 cloves, minced): Gives each bite bright, zesty undertones that make these potatoes irresistibly aromatic.
• Fresh rosemary (1 tablespoon, chopped): The hero herb that infuses the potatoes with earthy fragrance and lively green flecks.
• Salt (1 teaspoon): Essential for drawing out the potatoes’ natural flavors and seasoning every golden edge.
• Black pepper (1/2 teaspoon): Adds a subtle kick and rounds out all the savory notes.
• Smoked paprika (1/4 teaspoon, optional): For a hint of smokiness and even more irresistible color—totally optional, but highly recommended.
• Fresh parsley for garnish (optional): A sprinkling of chopped parsley adds vibrant color and a refreshing finish right before serving.

How to Make Crispy Roast Potatoes with Rosemary and Garlic

Step 1: Prep the Potatoes

Begin by peeling your Yukon Gold or Russet potatoes and chopping them into generous 1 1/2-inch chunks. The larger pieces mean you’ll get that perfect contrast between fluffy middle and crunchy outside. Place the potato chunks into a big pot of salted water, which seasons them from the inside out as they cook.

Step 2: Boil and Steam Dry

Bring the pot to a boil and let the potatoes simmer for 7–8 minutes, just until they’re fork-tender. The key here is not to overcook them—think soft but not falling apart. Drain them well, then let the potatoes sit in the colander for 2–3 minutes. This crucial step allows excess moisture to evaporate, ensuring extra crispy roast potatoes later!

Step 3: Toss with Flavor

While your potatoes are steaming dry, whisk together the olive oil, minced garlic, chopped rosemary, salt, pepper, and smoked paprika in a small bowl. Once the potatoes have dried slightly, transfer them to a large baking sheet and pour your flavor-packed oil mixture on top. Gently toss everything together so every chunk is slick with seasoning—but don’t overcrowd the pan, or they won’t crisp up.

Step 4: Roast to Crispy Perfection

Spread the potatoes out into a single layer with a bit of breathing room between each piece. Pop the tray into a preheated 425°F (220°C) oven and roast for 40–45 minutes. Flip the potatoes halfway through roasting to ensure all sides get golden brown and ultra-crispy. When the edges are crunchy and the center is fluffy, you’ve nailed it.

Step 5: Finish and Serve

Fresh out of the oven, give your Crispy Roast Potatoes with Rosemary and Garlic a quick sprinkle of chopped parsley if desired. The hit of green brightens the whole dish and adds a hint of freshness to every mouthful. Now, serve them up hot and listen for rave reviews!

How to Serve Crispy Roast Potatoes with Rosemary and Garlic

Garnishes

The simple addition of a generous sprinkle of fresh parsley does wonders for both the look and the taste of Crispy Roast Potatoes with Rosemary and Garlic. For more punch, try a scattering of flaky sea salt or a shower of grated Parmesan right before serving—it adds even more flavor and crunch.

Side Dishes

These golden potatoes pair perfectly with just about anything. Serve alongside your favorite roast chicken, grilled steak, or a big green salad. For a vegan feast, try them with herbal lentil stew or sautéed mushrooms—you really can’t go wrong with Crispy Roast Potatoes with Rosemary and Garlic holding court at the table!

Creative Ways to Present

For a fun twist, heap your potatoes into a rustic serving bowl or arrange them on a platter with a bowl of garlicky aioli or herbed yogurt dip in the center. For parties, skewer a few chunks on toothpicks and serve as bite-sized appetizers. However you present Crispy Roast Potatoes with Rosemary and Garlic, they’re guaranteed to disappear quickly.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to three days. The potatoes will lose some crispness, but the incredible rosemary and garlic flavors really deepen overnight, making them just as delicious reheated.

Freezing

While Crispy Roast Potatoes with Rosemary and Garlic are best enjoyed fresh, you can freeze cooled leftovers. Spread them out on a baking sheet to freeze individually first, then move to a freezer-safe bag. This keeps them from sticking together. Use within one month for best results.

Reheating

To bring back that much-loved crunch, reheat potatoes in a hot oven (425°F) for 10–15 minutes on a baking sheet. Avoid the microwave if you want crispy edges—an air fryer also works wonders in a pinch.

FAQs

Can I use a different type Side Dish

Absolutely! Yukon Gold and Russet potatoes are classics because they roast up beautifully, but you can experiment with red potatoes or even fingerlings. Just know that starchy potatoes tend to make the crunchiest Crispy Roast Potatoes with Rosemary and Garlic.

Can I leave the skins on?

Definitely! Leaving the skins on adds rustic flair and extra fiber. Just scrub the potatoes well before chopping. The skins get wonderfully crisp during roasting and offer a flavorful contrast to the fluffy interior.

How do I keep the potatoes from sticking to the pan?

Make sure to use a generous amount of olive oil and a heavy, quality baking sheet. You can also line your sheet with parchment paper. Just don’t overcrowd the potatoes; space between them is key for crispy results.

Can I make these ahead for a dinner party?

While they’re at their absolute best fresh from the oven, you can parboil and season the potatoes earlier in the day. Just roast before serving, and you’ll have piping hot Crispy Roast Potatoes with Rosemary and Garlic that taste freshly made.

Is this dish suitable for gluten-free and vegan diets?

Yes! Crispy Roast Potatoes with Rosemary and Garlic are naturally vegan and gluten-free, so they fit right in at just about any gathering or celebration.

Final Thoughts

You’re just a pan away from experiencing the pure comfort and crowd-pleasing crunch of Crispy Roast Potatoes with Rosemary and Garlic. This simple recipe packs big flavor with minimal effort and is guaranteed to be a hit at everything from weeknight dinners to special celebrations. Grab your potatoes and get roasting—you won’t regret it!

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