Crispy Roast Potatoes with Rosemary and Garlic

Why You’ll Love This Recipe

Crispy Roast Potatoes with Rosemary and Garlic are the ultimate side dish—golden and crunchy on the outside, fluffy and tender on the inside. Infused with aromatic rosemary and roasted garlic, these potatoes are simple to prepare and irresistibly delicious. Perfect for pairing with roasts, grilled meats, or holiday meals, they’re a guaranteed crowd-pleaser.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Yukon gold or russet potatoesfresh rosemary (chopped)garlic cloves (whole or smashed)olive oilsaltblack pepper

directions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

Peel (optional) and cut potatoes into even-sized chunks.

Place potatoes in a large pot of cold salted water. Bring to a boil and parboil for 7–10 minutes until just fork-tender.

Drain well and shake the potatoes in the colander to rough up the edges for extra crispiness.

Toss the potatoes with olive oil, rosemary, garlic cloves, salt, and pepper until evenly coated.

Spread the potatoes in a single layer on the prepared baking sheet.

Roast for 35–45 minutes, flipping once halfway through, until golden brown and crispy.

Remove garlic cloves before serving, or mash them into the potatoes for more flavor.

Serve hot with a sprinkle of sea salt and fresh herbs if desired.

Servings and timing

This recipe serves 4–6 people.Preparation time: 15 minutesParboiling time: 10 minutesRoasting time: 40 minutesTotal time: about 1 hour 5 minutes

Variations

Add a sprinkle of Parmesan cheese during the last 10 minutes of roasting.

Use thyme or sage instead of rosemary for a different herb flavor.

Toss with lemon zest or balsamic vinegar after roasting for a fresh twist.

Make spicy with a pinch of chili flakes or smoked paprika.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.To reheat, roast in a 400°F oven for 10–15 minutes or air fry until crispy again.Avoid microwaving, as it softens the crispy exterior.

FAQs

Can I skip parboiling?

Parboiling helps create crispy edges and soft interiors—recommended for best results.

What type of potato is best?

Yukon golds for creaminess or russets for crispier texture.

Can I use dried rosemary?

Yes, use about half the amount of fresh, and crush it slightly to release flavor.

Do I need to peel the potatoes?

Not necessary—unpeeled potatoes get extra crispy and add texture.

Can I use minced garlic?

Whole or smashed cloves are best to avoid burning, but minced can work if added late in roasting.

Can I make them ahead?

Yes, parboil and refrigerate, then roast fresh when ready to serve.

What oil is best?

Olive oil adds great flavor, but any high-heat oil like avocado or canola works.

Can I make this in the air fryer?

Yes, cook at 400°F for 20–25 minutes, shaking halfway through.

Why aren’t my potatoes crispy?

Make sure they’re dry after boiling, spaced out on the pan, and roasted at high heat.

What can I serve them with?

Great alongside roast chicken, steak, lamb, grilled vegetables, or eggs.

Conclusion

Crispy Roast Potatoes with Rosemary and Garlic are the perfect blend of rustic charm and bold flavor. With their golden crunch and aromatic seasoning, they’re an easy, elegant addition to any meal. Whether served at a weeknight dinner or a festive feast, they’ll have everyone reaching for seconds.

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