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Ultimate Crispy Roast Potatoes with Garlic and Rosemary

Close-up of perfectly caramelized and golden roast potatoes sprinkled with flaky sea salt.
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Follow this simple oven technique to achieve roast potatoes with a perfectly crispy outside and a fluffy interior, seasoned with garlic and rosemary.

Ingredients

Scale
  • 2 lbs Russet or Yukon Gold potatoes, peeled and cut into equal 1.5-inch pieces
  • 4 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, smashed
  • 4 sprigs fresh rosemary
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Place the cut potatoes in a large pot and cover them with cold, salted water.
  2. Bring the water to a boil over high heat. Boil the potatoes for 8 minutes until the edges begin to soften slightly. Do not overcook.
  3. Drain the potatoes well in a colander. Shake the colander gently to rough up the edges of the potatoes; this creates texture for crisping.
  4. In a large roasting pan or oven-safe skillet, melt the butter with the olive oil over medium heat on the stovetop. Add the smashed garlic and rosemary sprigs. Cook for 1 minute until fragrant.
  5. Carefully add the roughed-up potatoes to the hot fat. Toss them gently to coat them completely. Spread the potatoes into a single layer.
  6. Roast for 30 minutes.
  7. Remove the pan from the oven. Turn each potato piece over using tongs. Sprinkle with salt and pepper. If using, sprinkle Parmesan cheese over the potatoes now.
  8. Return the pan to the oven and roast for another 20 to 30 minutes, or until the potatoes are deep golden brown and very crispy.
  9. Remove the rosemary sprigs before serving.

Notes

  • For extra crispiness, ensure your potatoes are completely dry after boiling before adding them to the hot fat.
  • Use a heavy roasting pan that retains heat well.
  • If you want to make these ahead, boil and rough up the potatoes, then store them covered in the refrigerator for up to 24 hours before roasting.

Nutrition

Find it online: https://delishdiarist.com/roast-potatoes-ultimate-crispy-garlic-rosemary/