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Crispy Roasted Rosemary Potatoes Recipe

Crispy Roasted Rosemary Potatoes

Small potatoes roast with olive oil, rosemary, salt, and pepper until crisp outside and tender inside. Optional garlic is added near the end so it becomes fragrant without burning.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Small Yukon Gold, red, or baby potatoes
  • 3 tablespoons Extra-virgin olive oil
  • 1 to 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1 to 2 tablespoons Fresh rosemary, finely chopped
Optional Ingredients
  • 1 1/2 to 2 teaspoons Dried rosemary
  • 2 to 3 cloves Garlic, minced or thinly sliced

Method
 

Step-by-Step
  1. Heat the oven to 425°F. For especially crisp potatoes, heat it to 450°F, and place a large rimmed baking sheet in the oven while it preheats if desired.
  2. Scrub the potatoes, cut them into 1- to 1 1/2-inch pieces, and pat them thoroughly dry. Small baby potatoes can simply be halved.
  3. Toss the dry potatoes with olive oil, kosher salt, black pepper, and chopped fresh rosemary. Do not add garlic yet if using it, because it can burn during the longer roasting time.
  4. Arrange the potatoes in a single uncrowded layer on a large rimmed baking sheet, placing as many cut sides down as possible. Roast for 35 to 45 minutes, turning once after about 20 to 25 minutes.
  5. Add the minced or sliced garlic during the final 10 to 15 minutes of roasting. Continue cooking until the potatoes are deeply golden, crisp outside, and tender when pierced with a knife.
  6. Taste the hot potatoes and add more salt or fresh rosemary if needed. Serve immediately while the edges are at their crispiest.

Notes

For a more pronounced crust, parboil the cut potatoes for 5 to 8 minutes, drain well, let them steam-dry briefly, and shake them in the colander to roughen the edges before tossing with oil and roasting for about 35 to 40 minutes. Store leftovers refrigerated and reheat in a hot oven or air fryer so the exterior can crisp again.