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The Ultimate Crispy Oven Roasted Potatoes with Garlic and Rosemary

Close-up of golden brown, crispy oven roasted potatoes seasoned with rosemary on a white plate.
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Create perfectly golden, crispy oven roasted potatoes with a tender, fluffy inside using this straightforward method. This recipe features classic garlic and rosemary for a flavorful, crowd-pleasing side dish.

Ingredients

Scale
  • 2 lbs Yukon Gold or Russet potatoes, cut into 1.5-inch pieces
  • 4 tablespoons olive oil
  • 2 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon dried thyme
  • 1.5 teaspoons kosher salt
  • 0.5 teaspoon black pepper

Instructions

  1. Preheat your oven to 425°F (220°C). Place the cut potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 8 minutes. This parboiling step helps create a fluffy interior.
  2. Drain the potatoes well in a colander. Shake the colander gently for about 30 seconds to rough up the edges of the potatoes; this texture is key for crispiness.
  3. In a large bowl, combine the olive oil, melted butter, minced garlic, rosemary, thyme, salt, and pepper.
  4. Add the drained, roughed-up potatoes to the bowl. Toss gently until every piece is evenly coated with the oil and herb mixture.
  5. Spread the potatoes in a single layer on a large, rimmed baking sheet. Do not overcrowd the pan; use two sheets if necessary for maximum crisping.
  6. Roast for 20 minutes. Remove the pan from the oven and use a spatula to flip the potatoes.
  7. Return to the oven and roast for another 15 to 20 minutes, or until the potatoes are deep golden brown and very crispy on the outside.
  8. Serve immediately as the best side dish potatoes for your main course.

Notes

  • For extra crispiness, you can briefly place the baking sheet in the oven while it preheats to get the oil hot before adding the potatoes.
  • Yukon Gold potatoes hold their shape well, while Russets yield a fluffier interior. Choose based on your preference for tender roasted spuds.
  • If you want a cheesy ranch flavor, skip the rosemary and thyme and toss the hot, finished potatoes with 1/4 cup grated Parmesan cheese and 1 tablespoon of dry ranch seasoning mix.

Nutrition

Find it online: https://www.unfoldrecipes.com/oven-roasted-potatoes-crispy-easy-recipe/