Description

These Crispy Roast Potatoes are perfectly golden, crunchy on the outside, and soft and fluffy on the inside. Roasted with fresh rosemary and garlic, they’re a simple yet irresistible side dish that pairs with just about anything.

Ingredients

2 1/2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
3 tbsp olive oil (or duck fat for extra crispiness)
4 cloves garlic, smashed
2 tsp fresh rosemary, finely chopped (or 1 tsp dried)
1 tsp salt (more to taste)
1/2 tsp black pepper
Optional: Fresh parsley for garnish

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Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment or lightly grease it.
Parboil the potatoes:
- Add potato chunks to a large pot of salted water.
- Bring to a boil and simmer for 8–10 minutes, until just fork-tender.
- Drain and let sit in the colander for a few minutes to steam-dry.
Rough up the edges:
- Gently shake the colander to rough up the surface of the potatoes—this helps them get extra crispy when roasting.
Season and roast:
- Place potatoes on the baking sheet.
- Drizzle with olive oil, add garlic cloves and rosemary, and season with salt and pepper. Toss to coat evenly.
- Spread them out in a single layer, cut side down.
Roast:
- Roast for 40–45 minutes, flipping once halfway through, until crispy and deep golden brown.

Serve:
- Remove garlic cloves if desired, sprinkle with fresh parsley, and serve hot.

Notes

You can use baby potatoes and skip peeling for a rustic look.
For an extra crisp finish, heat the oil on the baking sheet in the oven for a few minutes before adding the potatoes.
Leftovers reheat beautifully in the oven or air fryer.