Crispy Roast Potatoes with Rosemary and Garlic Recipe
These Crispy Roast Potatoes with Rosemary and Garlic are a flavorful side dish featuring tender chunks of Yukon Gold or Russet potatoes, seasoned with aromatic rosemary, garlic, and a hint of smoked paprika. Roasted to golden perfection, these potatoes are crispy on the outside and fluffy on the inside, making them a delightful addition to any meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten-Free
Ingredients
Units
Scale
Potatoes:
- 2 lbs Yukon Gold or Russet potatoes (peeled and cut into 1 1/2-inch chunks)
Seasoning:
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 tablespoon fresh rosemary (chopped)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
Garnish:
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C).
- Prepare Potatoes: Boil the potato chunks until just fork-tender, then drain well and allow excess moisture to evaporate.
- Prepare Seasoning: Mix olive oil, garlic, rosemary, salt, pepper, and paprika in a bowl.
- Coat Potatoes: Toss the potatoes with the oil mixture, then spread on a baking sheet.
- Roast: Roast for 40–45 minutes, flipping halfway, until golden and crispy.
- Serve: Sprinkle with fresh parsley before serving.
Notes
- For extra crispiness, rough up the surface of the potatoes after boiling.
- You can use dried rosemary if fresh is unavailable.
- Best served hot and fresh.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
