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Crispy Garlic Rosemary Roasted Potatoes Recipe

Crispy Garlic Rosemary Roasted Potatoes

Baby potatoes roast until deeply golden and crisp, then finish with fresh garlic and rosemary for a fragrant, savory side dish. This reliable oven method gives you crunchy exteriors and tender, fluffy centers.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lb (900 g) Baby potatoes, red or Yukon Gold
  • 3 tbsp (45 ml) Extra-virgin olive oil
  • 4 cloves Garlic cloves, finely minced
  • 1 tbsp Fresh rosemary, finely chopped
  • 1 tsp, plus more to taste Kosher salt
  • 1/2 tsp Freshly ground black pepper
Optional Ingredients
  • 1/2 tsp Garlic powder
Optional Garnish
  • 1 tbsp Chopped fresh parsley or additional rosemary

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). For especially crisp potatoes, place a large rimmed baking sheet in the oven while it heats.
  2. Scrub the baby potatoes and halve them. Quarter any larger potatoes so all pieces are close in size, then pat them thoroughly dry.
  3. Toss the potatoes with olive oil, chopped rosemary, kosher salt, and black pepper. Add the optional garlic powder if you want a stronger garlic flavor, but reserve the minced fresh garlic for later.
  4. Arrange the potatoes cut-side down in one uncrowded layer on the hot baking sheet. Roast for 25 to 30 minutes without turning, until the bottoms are deeply browned.
  5. Toss the potatoes with the minced garlic and return them to the oven for another 10 to 15 minutes. Continue roasting until the exteriors are crisp and the centers are tender, then taste and adjust the salt.
  6. Garnish with chopped parsley or additional fresh rosemary and serve immediately while the potatoes are hot and crisp.

Notes

Dry potatoes thoroughly and avoid overcrowding the baking sheet for the best browning. For especially fluffy centers, parboil the cut potatoes in salted water for 5 to 8 minutes, drain, gently rough them up, dry well, and then roast. If adding fresh garlic at the beginning, watch closely because minced garlic can burn.