These crispy roast potatoes are so flavorsome and crispy everyone will be coming back for more!
Paired with the classic flavors of garlic and rosemary, they are perfect for all your festive holiday dinners. But why wait for a special occasion? Make these today!
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Why you love this recipe
There are many things in life that are disputed but I think we all agree that crispy roast potatoes are the all-time, best side dish!
Golden on the outside and fluffy inside, really good roasted potatoes are guaranteed to turn a simple meal into a feast. What I will give you here is more of a technique than a recipe.
You can double, triple or quadruple this recipe – easily. However be sure to follow my tips for perfectly roasted potatoes. And don’t throw out the peels. Use them to make Potato Skin Chips. So yummy!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
Choosing the right potato is the key factor in achieving maximum crunch on these crispy roast potatoes.
The best potato to use is an all purpose potato. Too starchy and the roasted potatoes will taste dry but too waxy and the insides won’t be fluffy.
I like to look for an “all rounder” potato. It is suggested that russet, maris piper or sebago make some of the best roasted potatoes. If you can’t get these check that the potatoes are “good for roasting”. Supermarkets usually will provide a guide.
The technique used in this recipe is quite simple.
- Peel, cut and boil potatoes until just tender.
- Allow to dry for a few minutes then shake potatoes to rough up the surface.
- Heat oil in roasting pan.
- Add potatoes to hot oil along with garlic and rosemary.
- Roast in the oven until crispy, crunchy and golden.
Tips for success and FAQ’s
To make really good crispy roast potatoes, it’s important to firstly to get the surface roughened and the potatoes slightly broken because this is where all the crunch happens. More surface area mean more contact with hot oil.
Then the hot oil means that the potatoes don’t absorb the oil and become soggy. We all know that no one likes soggy potatoes.
Finally don’t crowd the roasting pan – give the potatoes plenty of room that way you will have perfectly, crispy roasted potatoes.
Sure! Substitute 1:1.
Yes! It’s usually the first thing I do when I preparing dinner. The parboiled potatoes will sit happily in the colander until you are ready to pop them into the oven. You could also parboil the day before and store in the fridge overnight (covered with plastic wrap).
Reheat in a moderate oven on a baking sheet until hot and crispy. I don’t think they are ever as good as freshly made but they will still be delicious.
Maybe. I have never done that but it should work. Reheat as above.
Crispy roast potatoes are the classic side that can be served up year round. It’s simple to make a complete meal.
If you enjoyed this recipe, I’d really appreciate a star rating and a comment or tag me on instagram @marcellina.in.cucina.
Either way, I love to hear from you!
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Crispy Roast Potatoes Recipe
- 2 pounds (900 grams)potatoes
- 3 teaspoons salt divided
- ¼ cup olive oil
- 6 cloves garlic
- 1 tablespoon rosemary leaves
- Preheat oven to 425°F/220°C.
- Peel potatoes and halve or quarter (depending on size) into approx 2 inch pieces.
- Place potatoes and 1 teaspoon of salt in a medium saucepan and cover with tap water (not hot).
- Bring to boil over high heat.
- When boiling, reduce to medium heat and simmer for 10-15 minutes or until just tender when pierced with a skewer.
- Drain potatoes into a colander and allow to dry out for 5 minutes.
- While waiting for the potatoes to dry, pour the extra virgin olive oil into a medium size roasting pan which will hold the potatoes easily in one layer. Place the pan in the oven to heat for 5 minutes.
- Also prepare the garlic by crushing with the back of a knife but leaving whole and with skins on.
- When potatoes have dried, shake in the colander vigorously to rough up the surface and crush them slightly.
- Carefully remove roasting pan from the oven and add the potatoes to the hot oil. Quickly turn the potatoes in the oil to coat. Sprinkle with 1 teaspoon salt.
- Return to the oven. Roast potatoes for 30 minutes.
- Remove from the oven. Add garlic and rosemary then turn potatoes and roast for another 40 minutes turning over a few more times to ensure potatoes are golden and crisp on all sides.
- Season with remaining 1 teaspoon salt and serve immediately.