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The Best Crispy Roast Potatoes Ever with Garlic and Rosemary

Close-up of four perfectly crispy roast potatoes seasoned with rosemary on a white plate.
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Follow this straightforward method to achieve perfectly golden, crunchy roast potatoes with a fluffy interior every time. This recipe focuses on the parboiling technique for maximum crispiness, seasoned simply with garlic and rosemary.

Ingredients

Scale
  • 3 lbs Russet or Yukon Gold potatoes, peeled and cut into uniform 1.5-inch pieces
  • 1/2 cup vegetable oil or duck fat
  • 2 tablespoons coarse sea salt
  • 1 teaspoon black pepper
  • 4 cloves garlic, smashed
  • 3 sprigs fresh rosemary

Instructions

  1. Place the cut potatoes in a large pot and cover them with cold water. Add 1 tablespoon of salt. Bring the water to a boil over high heat.
  2. Boil the potatoes for 8 to 10 minutes until the edges just start to soften. Do not overcook them.
  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 to rough up the edges of the potatoes. This creates the starchy surface needed for crisping.
  5. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  6. Pour the oil or fat into a large, heavy-duty roasting pan and place it in the preheated oven for 5 minutes until the fat is shimmering hot.
  7. Carefully remove the hot pan from the oven. Add the roughed-up potatoes to the hot fat, ensuring they are in a single layer. Toss gently to coat.
  8. Roast for 30 minutes.
  9. Remove the pan from the oven. Add the smashed garlic cloves and rosemary sprigs around the potatoes. Season with the remaining 1 tablespoon of salt and the pepper.
  10. Toss the potatoes again gently, trying to flip them so more rough edges are exposed.
  11. Return the pan to the oven and roast for another 25 to 35 minutes, turning once halfway through, until the potatoes are deep golden brown and very crispy.
  12. Remove from the oven and serve immediately as your ultimate comfort food side dish.

Notes

  • For extra crispiness, use baking soda (1/2 teaspoon) in the boiling water when parboiling the potatoes.
  • If you prefer a Parmesan finish, sprinkle 1/4 cup of grated Parmesan cheese over the potatoes during the last 10 minutes of roasting.
  • Use duck fat instead of oil for a richer flavor profile.

Nutrition

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