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There’s something almost magical about what happens to humble potatoes in a hot oven. They transform—their edges crisping into golden shards, their insides becoming impossibly fluffy, all while soaking up the earthy perfume of rosemary and the pungent kick of garlic. This isn’t just a side dish; it’s the star of the dinner table, the one everyone fights over for the last crispy piece. I’ve been perfecting this method for years, and honestly, the secret isn’t in some complicated technique, but in a few simple, non-negotiable steps. You want that perfect contrast of textures—a shatteringly crisp exterior that gives way to a cloud-like, seasoned center. The aroma that will fill your kitchen is honestly better than any scented candle. It’s the smell of comfort, of family dinners, of uncomplicated, delicious food done right. Let’s get those potatoes roasting.

Recipe Overview

Why You’ll Love This Garlic Rosemary Roasted Potatoes

The ultimate texture contrast. We’re aiming for—and achieving—a perfect duality: a shatteringly crisp, almost glass-like exterior that gives way to a fluffy, steamy interior. It’s a textural experience you’ll crave.
Insanely aromatic and flavorful. The combination of fresh rosemary and plenty of garlic isn’t subtle; it’s the main event. As they roast, the rosemary gets fragrant and crispy, while the garlic mellows and caramelizes, infusing every nook and cranny of the potatoes.
Deceptively simple to make. Honestly, the ingredient list is short and the method is straightforward. The real “work” here is just being patient and trusting the process—and your oven.
Incredibly versatile. These potatoes are the perfect companion to almost any main course, from a simple roasted chicken to an elaborate holiday feast. They never feel out of place.

Ingredients & Tools

1.5 kg Maris Piper or Yukon Gold potatoes
5 tbsp olive oil, divided
6-8 large garlic cloves, lightly crushed
3-4 large sprigs of fresh rosemary
1.5 tsp fine sea salt
1/2 tsp freshly cracked black pepper

Tools: A large baking sheet, a large pot for boiling, a colander

Don’t be tempted to skip the fresh rosemary here—dried just doesn’t provide the same fragrant, resinous punch. And when I say “lightly crushed” garlic, I really mean just give the cloves a good whack with the flat side of your knife. You want them broken open to release their oils, but not minced into oblivion.

Nutrition (per serving)

Calories: 245 kcal
Protein: 4 g
Fat: 9 g
Carbohydrates: 38 g
Fiber: 5 g

Serves: 6 | Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 65 mins

Before You Start: Tips & Ingredient Notes

The potato choice matters. You want a floury or all-purpose potato like Maris Piper or Yukon Gold. Their higher starch content is what creates that wonderfully fluffy interior and helps the exteriors crisp up so beautifully. Waxy potatoes will never achieve the same texture.
Don’t skip the par-boiling step. I know, it feels like an extra dish to wash, but this is the single most important step for achieving that craggy, crispy exterior. Par-boiling roughens up the surface of the potatoes, creating more surface area for the oil to cling to and crisp up in the oven.
Be generous with your oil and salt. The oil is the medium for heat transfer and crisping—don’t be shy. And potatoes are like a blank canvas; they can handle and need a good amount of salt to truly sing. Season in layers for the best result.
Give your potatoes space. Crowding the baking sheet is the enemy of crispiness. The potatoes will steam instead of roast. If they look too snug on your tray, use two. I promise, the extra washing up is worth it.

How to Make Garlic Rosemary Roasted Potatoes

Step 1: First, get your oven nice and hot—preheat it to 220°C (200°C Fan)/425°F. Place your empty baking sheet inside to heat up as well. A hot pan is our secret weapon for an instant sear. While that’s happening, peel your potatoes and chop them into even, large bite-sized chunks, about 4-5cm. The goal is uniformity so they all cook at the same rate.

Step 2: Now, for the crucial par-boil. Place your potato chunks in a large pot and cover them with cold, well-salted water—it should taste like the sea. Bring this to a boil over high heat, then reduce to a simmer. Cook for about 8-10 minutes. You’re not cooking them through; you just want the outsides to be tender enough that a fork can pierce them with a little resistance. You’ll notice the edges will start to look a bit fuzzy—that’s perfect!

Step 3: Carefully drain the potatoes in your colander and let them steam-dry for a minute or two. This is where the magic starts. Give the colander a few good shakes. You want to rough up the surfaces of the potatoes, creating those craggy, starchy bits that will become the crispiest parts. Don’t be gentle—a few might break apart, and that’s totally fine. Those little碎片 are the cook’s treat!

Step 4: In a large bowl, toss the roughed-up potatoes with 4 tablespoons of the olive oil, the sea salt, and the black pepper. Make sure every surface is glistening. Now, carefully remove the screaming-hot baking sheet from the oven. Drizzle the remaining tablespoon of oil onto the hot pan and quickly arrange the potatoes in a single layer, making sure they aren’t touching. You should hear an immediate, satisfying sizzle.

Step 5: Roast for 30 minutes. Don’t open the oven door! We need that steady, high heat to work its crisping magic. After 30 minutes, the bottoms should be a deep golden brown. Now, take the tray out and carefully flip/turn the potatoes. They should release easily if they’ve crisped up properly. Scatter the lightly crushed garlic cloves and the rosemary sprigs over and around the potatoes.

Step 6: Return the tray to the oven for another 15-20 minutes. This final blast allows the other sides of the potatoes to crisp and, more importantly, lets the garlic and rosemary roast and perfume the entire dish. The rosemary will become fragrant and brittle, and the garlic will become sweet and mellow. The potatoes are done when they are deep golden brown and irresistibly crispy all over.

Step 7: Remove the tray from the oven. You can discard the rosemary stems now—their flavor has been infused. I like to give everything one final gentle toss, maybe even crushing a roasted garlic clove or two into the potatoes to create a subtle, sticky garlic paste that coats them. Taste one—be careful, it’s hot!—and add another pinch of salt if needed. Serve immediately, while they are at their absolute crispiest peak.

Serving Suggestions

Complementary Dishes

Roast Chicken with Lemon and Thyme — The classic, unbeatable pairing. The juicy chicken and herby, zesty notes are a perfect match for the earthy potatoes.
Pan-Seared Salmon with a Dill Yogurt Sauce — The rich, flaky fish and cool, creamy sauce provide a lovely contrast to the crispy, warm potatoes.
A Simple Arugula and Parmesan Salad — The peppery arugula and sharp, salty cheese cut through the richness of the potatoes beautifully, balancing the meal.

Drinks

A Crisp, Unoaked Chardonnay — Its bright acidity and citrus notes cleanse the palate between bites of the rich, garlicky potatoes.
A Cold Pale Ale or Lager — The carbonation and slight bitterness are a fantastic foil for the starchy, savory depth of the dish.
Sparkling Water with Lemon — A non-alcoholic option that does the same job as the wine, resetting your taste buds for the next glorious bite.

Something Sweet

Lemon Posset — After a savory, garlic-heavy meal, the intense, bracingly tart and creamy posset is a refreshing and elegant finish.
Dark Chocolate and Sea Salt Bark — A little square of bitter-dark chocolate with a hint of salt satisfies the sweet tooth without being too heavy.
Vanilla Bean Panna Cotta — Its delicate, wobbly texture and pure, simple flavor are a soothing end to a robust meal.

Top Mistakes to Avoid

Mistake: Using waxy potatoes. Varieties like new potatoes or red bliss have less starch and more moisture. They’ll never achieve that fluffy interior and will steam rather than crisp up, leading to a rubbery texture.
Mistake: Skipping the par-boil and roughing-up step. I’ve tried to shortcut this before, and you just end up with hard, undercooked insides or potatoes that are merely browned, not truly crispy. The roughed-up surface is non-negotiable for maximum crunch.
Mistake: Crowding the pan. If the potatoes are piled on top of each other, they’ll steam in their own moisture. They need space for the hot air to circulate and for the moisture to evaporate, which is what creates crispiness.
Mistake: Adding the garlic and rosemary at the beginning. Garlic burns incredibly easily and becomes bitter. Fresh rosemary can also scorch. Adding them partway through protects their flavors and allows them to roast and mellow perfectly.

Expert Tips

Tip: Use duck or goose fat instead of olive oil. For the most decadent, restaurant-quality roast potatoes, this is the ultimate swap. The flavor is incredibly rich and the fat fries the potatoes to an unparalleled level of crispness.
Tip: Add a teaspoon of baking soda to the boiling water. This is a little chemist’s trick! It further alkalizes the water, which helps break down the surfaces of the potatoes even more, leading to an even craggier and crispier exterior after roasting.
Tip: Let the steam fully evaporate after draining. After you shake the potatoes in the colander, leave them to sit for a full 5 minutes, giving them a shake halfway through. This ensures all surface moisture is gone, so the oil can adhere properly for the best browning.
Tip: Finish with a flaky salt. When the potatoes come out of the oven, sprinkle them with a pinch of a flaky sea salt like Maldon. The delicate crystals provide little bursts of salinity and a fantastic final texture that fine salt can’t match.

FAQs

Can I make these ahead of time?
You can par-boil and rough up the potatoes up to 4 hours ahead. Just spread them out on the baking sheet after shaking and let them sit at room temperature. When you’re ready, toss them with oil and roast as directed. I don’t recommend fully roasting them ahead, as they will lose their crispness. However, you can re-crisp leftovers brilliantly in an air fryer or a hot oven for a few minutes.

My potatoes are still not crispy. What went wrong?
The most common culprits are crowding the pan (which causes steaming), not having the oven hot enough, or not using enough oil. Also, ensure your potatoes are thoroughly dried after par-boiling. Any surface water will create steam and prevent browning. Next time, double-check your oven temperature with a thermometer and be ruthless about giving them space on the tray.

Can I use dried rosemary instead of fresh?
You can, but the flavor profile will be different. Dried rosemary is much more potent and piney, and it won’t infuse the oil in the same way. If you must use it, use only about 1 teaspoon, crumbled finely, and add it with the oil at the beginning. But honestly, fresh is so much better here for its aromatic, resinous quality.

Why do you heat the baking sheet first?
It’s all about that initial sear. Placing the oiled potatoes onto a preheated, sizzling-hot surface gives them an immediate head start on browning and crisping. It mimics the effect of frying, creating a gorgeous crust from the moment they hit the pan and preventing them from sticking.

Are these potatoes freezer-friendly?
You can freeze them after roasting and cooling completely. They won’t be as perfectly crisp after thawing and reheating, but they’ll still be tasty. Spread them on a parchment-lined sheet to freeze solid first, then transfer to a bag. Reheat from frozen in a 200°C/400°F oven or air fryer until hot and sizzling again.

Garlic Rosemary Roasted Potatoes

Cost Level $

Category Healthy Holiday Recipes

Difficulty Medium

Cuisine American, mediterranean

Servings 6

Total Time 65 minutes

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Make the ultimate Garlic Rosemary Roasted Potatoes with a crispy exterior and fluffy interior. This easy recipe is the perfect side dish for any meal. Get the recipe now!

Ingredients

For the main ingredients

1.5 kg Maris Piper or Yukon Gold potatoes
5 tbsp olive oil (divided)
6-8 large garlic cloves (lightly crushed)
3-4 large sprigs of fresh rosemary
1.5 tsp fine sea salt
0.5 tsp freshly cracked black pepper

Instructions

01
First, get your oven nice and hot—preheat it to 220°C (200°C Fan)/425°F. Place your empty baking sheet inside to heat up as well. A hot pan is our secret weapon for an instant sear. While that's happening, peel your potatoes and chop them into even, large bite-sized chunks, about 4-5cm. The goal is uniformity so they all cook at the same rate.
02
Now, for the crucial par-boil. Place your potato chunks in a large pot and cover them with cold, well-salted water—it should taste like the sea. Bring this to a boil over high heat, then reduce to a simmer. Cook for about 8-10 minutes. You're not cooking them through; you just want the outsides to be tender enough that a fork can pierce them with a little resistance. You'll notice the edges will start to look a bit fuzzy—that's perfect!
03
Carefully drain the potatoes in your colander and let them steam-dry for a minute or two. This is where the magic starts. Give the colander a few good shakes. You want to rough up the surfaces of the potatoes, creating those craggy, starchy bits that will become the crispiest parts. Don't be gentle—a few might break apart, and that's totally fine. Those little碎片 are the cook's treat!
04
In a large bowl, toss the roughed-up potatoes with 4 tablespoons of the olive oil, the sea salt, and the black pepper. Make sure every surface is glistening. Now, carefully remove the screaming-hot baking sheet from the oven. Drizzle the remaining tablespoon of oil onto the hot pan and quickly arrange the potatoes in a single layer, making sure they aren't touching. You should hear an immediate, satisfying sizzle.
05
Roast for 30 minutes. Don't open the oven door! We need that steady, high heat to work its crisping magic. After 30 minutes, the bottoms should be a deep golden brown. Now, take the tray out and carefully flip/turn the potatoes. They should release easily if they've crisped up properly. Scatter the lightly crushed garlic cloves and the rosemary sprigs over and around the potatoes.
06
Return the tray to the oven for another 15-20 minutes. This final blast allows the other sides of the potatoes to crisp and, more importantly, lets the garlic and rosemary roast and perfume the entire dish. The rosemary will become fragrant and brittle, and the garlic will become sweet and mellow. The potatoes are done when they are deep golden brown and irresistibly crispy all over.
07
Remove the tray from the oven. You can discard the rosemary stems now—their flavor has been infused. I like to give everything one final gentle toss, maybe even crushing a roasted garlic clove or two into the potatoes to create a subtle, sticky garlic paste that coats them. Taste one—be careful, it's hot!—and add another pinch of salt if needed. Serve immediately, while they are at their absolute crispiest peak.