Description
These Crispy Roast Potatoes are golden brown on the outside, soft and fluffy on the inside, and infused with the bold flavors of garlic and fresh rosemary. They make the perfect side dish for any meal!
Ingredients
Units
Scale
- 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and cut into chunks
- 3 tablespoons olive oil (or melted duck fat for extra crispiness)
- 4 cloves garlic, smashed
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a slight kick)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Parboil the potatoes:
- Bring a large pot of salted water to a boil.
- Add the potato chunks and boil for 8-10 minutes until just fork-tender (not fully cooked).
- Drain and let the potatoes steam dry for 5 minutes.
- Rough up the potatoes:
- Shake the drained potatoes in the colander or toss them lightly with a spoon to roughen up the edges—this helps create extra crispiness.
- Season and roast:
- Spread the potatoes evenly on the prepared baking sheet.
- Drizzle with olive oil, sprinkle with rosemary, garlic, salt, and pepper, and toss to coat.
- Roast for 35-40 minutes, flipping halfway through, until crispy and golden brown.
- Serve hot:
- Garnish with extra rosemary and serve immediately!
Notes
- For extra crispiness, heat the baking sheet in the oven before adding the potatoes.
- Swap rosemary for thyme or oregano for a different herb twist.
- Best enjoyed fresh but can be reheated in a hot oven (400°F) for 10 minutes.
Nutrition
- Calories: 220
- Sugar: 2g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g