This recipe makes very flavorsome and crispy roasted potatoes with garlic and rosemary that will make every meal a feast. This is a classic side which everyone loves. Just follow my step-by-step guide for perfect, mouthwatering results.
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 30 minutes.
Remove from the oven. Add garlic and rosemary then turn potatoes and roast for another 10-20 minutes until the potatoes are golden and crisp on all sides.
Season with remaining 1 teaspoon salt and serve immediately.
Notes
Tips for success
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.