This is my go-to recipe for crispy roasted potatoes that have a golden, caramelized crust and a soft, creamy interior. I use fresh rosemary and finely chopped garlic to infuse earthy, savory flavors, and roasting them at high heat ensures the perfect crunch on the outside while keeping the inside tender. These roasted potatoes are a reliable side for everything from weeknight dinners to holiday meals.
Why You’ll Love This Recipe
I love how easy it is to get incredible flavor with just a handful of ingredients. The rosemary brings a woodsy aroma, while the garlic adds depth without overpowering. These potatoes are versatile—I can serve them with roasted chicken, grilled steak, or even enjoy them on their own. They’re golden, crispy, and comforting, with minimal prep and cleanup.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 tablespoons extra virgin olive oil – I use a good quality one to enhance the flavor of the potatoes and help them crisp up perfectly.
1 teaspoon kosher salt – This adds the right level of seasoning to balance the flavors.
½ teaspoon freshly ground black pepper – I like using freshly ground pepper for its subtle heat and aroma.
2 pounds yellow potatoes (Yukon Gold or similar) – I cut them into 1½-inch chunks to ensure even roasting and soft centers.
1 clove garlic, finely chopped – I add this toward the end so it doesn’t burn and stays fragrant.
2 teaspoons chopped fresh rosemary – This herb brings a clean, pine-like flavor that pairs beautifully with roasted potatoes.
Directions
Preheat the oven to 425°F (220°C). If I’m using a convection or fan oven, I set it to 400°F (200°C) for better airflow and even roasting.
I pour the olive oil onto a large rimmed baking sheet, then sprinkle half the salt and about a quarter of the black pepper directly onto the oil.
I add the potato chunks to the pan and toss everything with my hands until the potatoes are evenly coated in oil and seasoning.
I make sure to place each potato piece with a flat cut side down against the baking sheet. This contact with the pan surface helps develop those crispy, golden edges.
I sprinkle the remaining salt and pepper over the top of the potatoes.
I roast the potatoes in the oven for about 20 to 25 minutes, until they start to turn golden and sizzle in the oil.
I remove the baking sheet from the oven, sprinkle the chopped garlic and rosemary over the hot potatoes, and carefully stir to mix them in. I’m gentle here to keep the potatoes from breaking apart.
I return the pan to the oven for another 5 minutes, just long enough for the garlic and rosemary to become aromatic without burning.
I serve them immediately while they’re hot and crisp.
Servings And Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Variations
I sometimes use fresh thyme or oregano instead of rosemary for a different herbal note.
For a spicy version, I sprinkle in a pinch of red pepper flakes or smoked paprika before roasting.
When I want a cheesy twist, I add freshly grated Parmesan in the last few minutes of baking.
I occasionally roast baby potatoes whole if I’m short on time—just adjust the cook time slightly.
For an extra crispy finish, I toss the potatoes in a tablespoon of cornstarch before roasting.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, I prefer spreading the potatoes on a baking sheet and warming them in a 350°F (175°C) oven for about 10–15 minutes. If I’m in a hurry, I also reheat them in a skillet over medium heat with a little olive oil to bring back their crispiness.
FAQs
How Do I Get Crispy Roasted Potatoes?
I make sure the potatoes are cut into even pieces and placed flat side down in a single layer on the baking sheet. I don’t overcrowd them, and I always roast at a high temperature to achieve a crispy texture.
Can I Use A Different Type Of Potato?
Yes, but I prefer Yukon Gold for their creamy interior and golden color. Russet potatoes can work too but tend to be more starchy and may fall apart. Red potatoes hold their shape but won’t be as creamy inside.
Can I Add The Garlic At The Beginning?
I wait until the last few minutes to add the garlic. If it roasts too long, it can burn and become bitter. Adding it near the end keeps the flavor fresh and avoids scorching.
Do I Need To Peel The Potatoes?
No, I usually leave the skins on, especially with Yukon Golds, since they’re thin and add texture. But if preferred, they can be peeled before roasting.
Can I Make These Ahead Of Time?
I sometimes cut the potatoes a few hours in advance and store them in water to prevent browning. Just make sure to drain and dry them thoroughly before roasting to avoid steaminess and soggy results.
Conclusion
This rosemary-garlic roasted potato recipe is one I keep returning to. It’s dependable, quick to make, and delivers bold flavor and satisfying texture every time. Whether I’m hosting dinner or just cooking for myself, these potatoes always come out beautifully crisp and golden, with that irresistible combination of garlic and herbs.
