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 on the outside, fluffy on the inside, and packed with aromatic flavor. Perfectly seasoned and roasted to perfection, they’re a favorite at holiday feasts or weeknight dinners. The rosemary adds a fragrant herbal note, while garlic infuses each bite with a rich, savory depth.

ingredients

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

russet or Yukon Gold potatoesolive oilfresh rosemarygarlic cloves (crushed or minced)sea saltsalt and black pepper to taste

directions

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

Peel and cut the potatoes into evenly sized chunks.

Place the potatoes in a pot of cold salted water and bring to a boil. Parboil for about 7-8 minutes, then drain.

Let the potatoes steam dry for a few minutes to remove excess moisture.

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

Spread the potatoes in a single layer on the baking sheet, making sure they aren’t crowded.

Roast for 20 minutes, then flip the potatoes to ensure even browning.

Continue roasting for another 20-25 minutes, or until they are deeply golden and crisp on all sides.

Serve hot, garnished with a sprinkle of fresh rosemary if desired.

Servings and timing

This recipe serves 4-6 people.Preparation time: 15 minutesParboiling time: 8 minutesRoasting time: 40-45 minutesTotal time: 1 hour to 1 hour 10 minutes

Variations

Add a sprinkle of Parmesan cheese in the last 10 minutes of roasting for a cheesy crust.

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

Add a pinch of chili flakes for a little heat.

Toss with lemon zest before serving for a bright citrus finish.

storage/reheating

Store leftover potatoes in an airtight container in the fridge for up to 4 days.Reheat in the oven at 375°F (190°C) for 10-15 minutes to maintain crispiness.Avoid microwaving, as it can make them soggy.

FAQs

What type of potatoes work best?

Russet or Yukon Gold potatoes are ideal for their fluffy interior and crispy edges.

Can I skip parboiling?

Parboiling helps create a fluffy interior and maximizes crispiness, so it’s highly recommended.

Can I prepare them in advance?

You can parboil and toss the potatoes with oil and seasonings ahead of time, then roast when ready to serve.

Why aren’t my potatoes crispy?

Make sure they’re well dried after boiling and spaced out on the baking sheet.

Can I use dried rosemary?

Yes, but use less than fresh—about 1 teaspoon dried in place of 1 tablespoon fresh.

Do I need to peel the potatoes?

Peeling is optional—keeping the skin on adds texture and nutrients.

Can I use garlic powder instead of fresh garlic?

Yes, use 1 teaspoon of garlic powder if you don’t have fresh garlic on hand.

Can I air-fry them instead?

Yes, cook in batches at 400°F (200°C) for 20-25 minutes, shaking halfway through.

Are these vegan?

Yes, they’re naturally vegan and gluten-free.

Do they pair well with sauces?

Absolutely! Try them with aioli, ketchup, mustard, or a tangy herb dip.

Conclusion

Crispy Roast Potatoes with Rosemary and Garlic are a timeless side dish that delivers on flavor, texture, and aroma. With their golden crunch and savory goodness, they’re sure to become a staple on your dinner table. Easy to make and endlessly customizable, they’re a crowd-pleaser for any occasion.

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