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!
Table of Contents
Why you will 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 like baked Italian Chicken thighs 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.
Ingredient notes
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.
If you have extra potatoes, you really must make my Green Beans and Potatoes. This is such a tasty side dish that I'm sure you won't be sorry!
Instructions
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 FAQs
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.
Try this menu for a well balanced, tasty meal - these delicious roasted potatoes with a butterfly chicken recipe and pumpkin and spinach salad drizzled with my garlic butter sauce followed by Chocolate Budino for dessert. Yum!
If you loved this recipe, you'll also enjoy my Roasted Potatoes with Broccoli or my Mashed Potatoes with red skin.
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Recipe
Crispy Roast Potatoes Recipe
Ingredients
- 2 pounds (900 grams)potatoes
- 3 teaspoons salt divided
- ½ cup olive oil
- 8 cloves garlic
- 2 tablespoons rosemary leaves
- extra rosemary leaves
Instructions
- 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 6-8 minutes or until just becoming tender when pierced with a skewer.
- While waiting for the potatoes to cook, season the oil. First crush the unpeeled garlic cloves by placing under the flat blade of a knife and with the heel of your hand give the blade a sharp tap. You want to break the garlic clove so that it can release all of the flavor into the oil. Place the olive oil, garlic and rosemary leaves into a small saucepan over a medium heat. Let the garlic and rosemary sizzle in the oil for 5-10 minutes. Keep the temperature low enough so that the garlic doesn't burn. Set aside.
- When the potatoes are ready, drain into a colander and allow to dry out for 5 minutes.
- While waiting for the potatoes to dry, strain the 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. Keep the garlic and rosemary for later.
- 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 40 minutes.
- Remove from the oven. Add garlic and rosemary then turn potatoes and roast for another 30 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.
Notes
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Hettie Ware
Can you cook these in the same oven while cooking your Butterflied chicken recipe? https://www.marcellinaincucina.com/butterflied-roast-chicken-herbs/#recipe
Marcellina
Yes, you can but the two recipes have slightly different oven temperatures. I'd use the higher oven temperature indicated for the potatoes and protect the chicken with foil for the first half of the cook then remove. In my oven, I'd place the potatoes on the rack above the chicken. However, every oven is different so I recommend you watch and adjust as needed. Also, the cooking times may differ because you have more in the oven - this happens with my oven so test the chicken with a thermometer.
Andrey
Delicious!
Bec
Amazing!!! These look so, sooo good.
Marcellina
Thanks Bec! xx
Frank
A classic, and for good reason! Roast potatoes are my go-to side dish for meats of all kind. I often eat more of them than the "main" course.
One little "trucco" that I use is to let the potatoes rest for a few minutes before serving. They lose a bit of their crispiness but as they cool potatoes soak up the oil and cooking juices, lending them a wonderful flavor and creamy texture. Especially good when the potatoes are roasting along with chicken or lamb...
Marcellina
A great tip, Frank!
Karen (Back Road Journal)
Nice looking potatoes. I love roasted potatoes, crispy on the outside and creamy on the inside. I like to add a little fresh thyme as well.
Marcellina
Thyme would be great!
Mimi
Beautiful potatoes!