These crispy roast potatoes are a perfect side dish with a golden, crunchy outside and soft inside. Infused with fragrant rosemary and garlic, they are a delicious treat!
Honestly, who can resist those crispy edges? They’re like little bites of happiness on your plate! I love serving them with my Sunday roast; they never last long!
Key Ingredients & Substitutions
Potatoes: For this recipe, Yukon Gold are a fantastic choice due to their waxy texture, which helps achieve that crispy exterior. Maris Piper is another great option. If you’re in a pinch, reds or russets can also work, just keep in mind they may yield a different texture.
Olive Oil: I love using extra virgin olive oil for its rich flavor. However, you can substitute with vegetable oil, canola oil, or even duck fat for added flavor. Each option will still allow for that crispiness you want!
Garlic: Fresh garlic really intensifies the flavor here. If you don’t have fresh garlic, you can use garlic powder, but only a small amount – start with about a teaspoon since it’s more concentrated.
Rosemary: Fresh rosemary adds a wonderful aroma, but dried rosemary works too. Just remember that dried is more potent, so use less—about a teaspoon should do the trick!
How Can I Make My Roast Potatoes Extra Crispy?
To get that delicious crispiness, a few key steps really help. First, the parboiling process softens the potatoes, allowing you to achieve a crispy finish when roasting.
- Make sure to cut your potatoes into even chunks for uniform cooking.
- Once boiled, drain the potatoes well and let them dry. This steam drying helps prevent sogginess.
- Heating the oil in the oven before adding the potatoes creates that nice sizzle, which is essential for crisping.
- Crushing the edges of the potatoes with a fork or masher increases surface area for crisping.
- Finally, rotating the potatoes halfway through cooking ensures all sides get that lovely golden color.
How to Make Crispy Roast Potatoes with Rosemary and Garlic
Ingredients You’ll Need:
For the Roast Potatoes:
- 2 pounds (about 900g) Yukon Gold or Maris Piper potatoes
- 1/4 cup (60ml) olive oil
- 4 cloves garlic, peeled and smashed
- 2-3 sprigs fresh rosemary
- Salt, to taste
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time and around 50 minutes for cooking. In total, you’ll spend about 1 hour and 5 minutes to make crispy, golden potatoes that are perfect as a side dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will make sure the oil is nice and hot when you add the potatoes!
2. Prepare the Potatoes:
Peel the potatoes and cut them into chunks that are about 2 inches in size. This helps them cook evenly and get crispy! Don’t worry if they’re not perfect; the rustic look adds to their charm.
3. Boil the Potatoes:
Put the potato chunks into a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring it to a boil over high heat. Once it starts boiling, reduce the heat and let them simmer for about 10 minutes. You want them tender but not mushy. After that, drain the potatoes and let them steam dry for a few minutes—this helps them get crispier in the oven!
4. Heat the Olive Oil:
While your potatoes are steaming, pour the olive oil into a large roasting tray. Pop it into the preheated oven for about 5 minutes, or until the oil is hot and shimmering. This step ensures that your potatoes will start frying and getting crispy right away!
5. Add the Potatoes:
Carefully take the roasting tray out of the oven. Add your drained potatoes to the hot oil and toss them around to make sure they’re coated in oil. Using a fork or a potato masher, gently crush the edges of the potatoes a little. This extra step gives them more crispy surfaces to work with!
6. Season and Add Flavors:
Next, add the smashed garlic cloves and the fresh rosemary sprigs to the tray. Season the potatoes with salt and freshly ground black pepper to taste. The rosemary is going to add a lovely aroma and flavor to your potatoes.
7. Roast the Potatoes:
Put the tray back in the oven and let the potatoes roast for about 40-50 minutes. Don’t forget to turn them halfway through to ensure they’re golden brown and crispy all over!
8. Serve and Enjoy!
Once the potatoes are crispy and golden, take them out of the oven. Adjust the seasoning if needed. Serve them hot, garnished with a few extra sprigs of fresh rosemary if you like. Enjoy your delicious crispy roast potatoes with rosemary and garlic!
Can I Use Different Potatoes for This Recipe?
Absolutely! While Yukon Gold and Maris Piper are excellent choices for their buttery flavor and fluffy texture, you can use other varieties like Russet or red potatoes. Just keep in mind that some types may yield a different texture, so aim for starchy or waxy potatoes for the best results!
How Do I Store Leftover Crispy Roast Potatoes?
To store your leftovers, place them in an airtight container and keep them in the fridge for up to 3 days. When you’re ready to eat them again, reheat in a hot oven for about 10-15 minutes to restore their crispiness.
Can I Use Dried Rosemary Instead of Fresh?
Yes, you can use dried rosemary if that’s what you have on hand! Use about 1 teaspoon of dried rosemary in place of the fresh sprigs. Just sprinkle it over the potatoes before roasting to infuse the flavor throughout.
What Should I Serve with Crispy Roast Potatoes?
Crispy roast potatoes make a fantastic side dish for a variety of meals! They pair wonderfully with roasted meats, grilled vegetables, or even as a hearty addition to salads. Try serving them alongside roasted chicken or a juicy steak for a complete meal!
