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The Ultimate Foolproof Crispy Roasted Potatoes with Garlic and Rosemary

A close-up of a pile of golden, crispy roasted potatoes seasoned with rosemary on a white plate.
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Welcome to My Kitchen! I am sharing my go-to recipe for making oven roasted potatoes that are perfectly crispy on the outside and fluffy on the inside every single time. This easy side dish uses simple ingredients like garlic and rosemary.

Ingredients

Scale
  • 3 pounds Yukon Gold or Russet potatoes, scrubbed and cut into 1.5-inch chunks
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon paprika

Instructions

  1. Preheat your oven to 425°F (220°C). You need a hot oven for the best crispiness.
  2. Place the potato chunks in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water. Bring the water to a boil and cook the potatoes for 8 minutes. You want them slightly tender on the outside but still firm in the center.
  3. Drain the potatoes completely in a colander. Let them sit for 5 minutes to allow excess moisture to evaporate.
  4. Gently shake the colander back and forth a few times. This roughs up the edges of the potatoes, which creates more surface area for crisping—this is a key step for achieving that perfect texture.
  5. In a large bowl, toss the roughed-up potatoes with the olive oil, salt, pepper, garlic powder, dried rosemary, and paprika until they are evenly coated.
  6. Spread the seasoned potatoes in a single layer on a large, rimmed baking sheet. Do not overcrowd the pan; use two sheets if necessary. Overcrowding leads to steaming, not roasting.
  7. Place the baking sheet in the preheated oven and roast for 20 minutes.
  8. Remove the pan and carefully flip the potatoes using a spatula. Return to the oven and roast for another 15 to 20 minutes, or until they are deep golden brown and very crispy on the outside.
  9. Serve your perfectly seasoned roasted potatoes immediately as an easy side dish for dinner.

Notes

  • For extra crispiness, some cooks add 1 teaspoon of baking soda to the boiling water when cooking the potatoes.
  • Yukon Gold potatoes tend to hold their shape better, while Russets break down slightly more, creating a fluffier interior. Both work well for this recipe.
  • If you use fresh rosemary, add 1 tablespoon of chopped fresh rosemary along with the oil and seasonings before roasting.

Nutrition

Find it online: https://carlacooking.com/crispy-roasted-potatoes-garlic-rosemary-recipe/