Crispy Roast Potatoes with Rosemary and Garlic are a simple yet indulgent side dish that will elevate any meal. The potatoes are roasted to perfection with a golden, crispy exterior and a soft, fluffy interior, while the rosemary and garlic infuse them with wonderful aromatic flavors. This dish is easy to prepare, requiring only a few ingredients, and can be made in under an hour, making it perfect for busy weeknights or holiday feasts.

The key to achieving the perfect crispy potatoes is in the parboiling and roasting technique. This recipe ensures that the potatoes come out crispy and flavorful every time. Add a little drizzle of olive oil, some garlic, and fresh rosemary, and you’ll have the perfect side dish to complement any main course.

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🧾 Ingredients (in grams)

Serves 4

For the Potatoes:

• 800g Yukon Gold or Russet potatoes, peeled and cut into chunks
• 30g olive oil
• 4g fresh rosemary leaves (about 2 sprigs), chopped
• 5g garlic, minced (2 cloves)
• Salt and pepper, to taste

For Garnish:

• Extra fresh rosemary sprigs (optional)
• A squeeze of fresh lemon juice (optional)

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👨‍🍳 Instructions

1. Preheat the Oven:

Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.

2. Parboil the Potatoes:

Place the chopped potatoes in a large pot and cover them with water. Bring to a boil and cook for about 8–10 minutes until they are just starting to soften but still firm. Drain the potatoes and let them sit for a few minutes to steam off excess moisture.

3. Prepare the Seasoning:

In a small bowl, mix the olive oil, garlic, chopped rosemary, salt, and pepper. Toss the parboiled potatoes in the olive oil mixture, making sure each piece is evenly coated.

4. Roast the Potatoes:

Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 35–45 minutes, flipping halfway through, until the potatoes are golden brown and crispy on all sides. Keep an eye on them toward the end to ensure they don’t burn.

5. Serve:

Once the potatoes are perfectly crispy, remove them from the oven. If desired, squeeze a little fresh lemon juice over the top for added freshness. Garnish with extra sprigs of rosemary and serve immediately.

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🍽️ Serving Suggestions

• Main Course Pairings: Serve these crispy roast potatoes with roasted chicken, steak, or grilled fish for a balanced meal.
• Vegetarian Option: Pair with a simple green salad or roasted vegetables for a lighter vegetarian dinner.
• Sauce Suggestions: Serve with creamy dips like garlic aioli, sour cream, or a tangy yogurt sauce to complement the crispy potatoes.

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🔢 Nutrition Information (Per Serving – Approximate)

• Calories: 250
• Protein: 4g
• Carbs: 35g
• Fat: 12g
• Fiber: 4g
• Sodium: 500mg

Nutrition may vary slightly based on portion size and optional ingredients like lemon juice.

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💡 Tips & Tricks

• Crispier Potatoes: For extra crispiness, after draining the parboiled potatoes, gently shake the pot to rough up the edges of the potatoes before coating them in the oil mixture. This will help create a crunchy crust when roasting.
• Potato Variety: While Yukon Gold and Russet potatoes work best for this recipe, you can also experiment with fingerling potatoes for a different texture and flavor.
• Herb Variations: Feel free to swap rosemary with thyme or oregano for a different herbal flavor. You can also mix in some chili flakes for a spicy kick.
• Make-Ahead: You can prep the potatoes and coat them in oil and herbs ahead of time. Refrigerate them and roast them just before serving for a convenient meal.

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👨‍🍳 My Personal Twist for Your Website

For a bit of indulgence, I love adding a sprinkle of Parmesan cheese during the last few minutes of roasting. The cheese melts into a crispy, golden crust on the potatoes, adding extra richness and flavor. You can also serve these with a spicy ketchup or chili aioli for an added punch.

If you prefer a more vibrant version, try tossing the roasted potatoes with a handful of fresh parsley and a drizzle of balsamic glaze just before serving for a pop of color and flavor.