Description

These crispy roast potatoes are golden on the outside and fluffy on the inside, bursting with flavor from fresh rosemary and garlic. They’re the perfect side dish for any dinner — simple, delicious, and always a crowd-pleaser.

Ingredients

2 pounds (900g) Yukon Gold or Russet potatoes, peeled and cut into chunks
3 tablespoons olive oil
4 garlic cloves, smashed
2 tablespoons fresh rosemary, finely chopped (or 1 tbsp dried rosemary)
1 teaspoon salt
1/2 teaspoon black pepper

Optional: 1 tablespoon chopped parsley for garnish

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Instructions

Preheat the oven to 425°F (220°C).
Place the potato chunks in a large pot of salted water and bring to a boil. Cook for 10 minutes until just fork-tender, then drain well.
Shake the drained potatoes gently in the colander to rough up the edges — this helps them crisp up in the oven.
In a large roasting pan or baking sheet, add the olive oil, garlic, and rosemary. Place in the hot oven for 3–5 minutes to infuse the oil.
Carefully remove the pan, add the potatoes, salt, and pepper, and toss everything to coat.
Roast for 40–45 minutes, flipping the potatoes halfway through, until golden brown and crispy.

Remove from the oven, discard the garlic if desired, and sprinkle with fresh parsley before serving

Notes

Parboiling the potatoes first helps get that extra crisp texture.
You can swap rosemary for thyme or oregano for a different flavor twist.
For even more crispiness, try using duck fat instead of olive oil.

Nutrition

Serving Size: 1 cup (approx. 200g)
Calories: 210
Sugar: 1g
Sodium: 300mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg