Rosemary Roasted Potatoes Recipe

Preheat and wash

Preheat the oven to 220°C (425°F). Wash the potatoes thoroughly to remove dirt. If using larger Yukon Golds, cut into 2–3 cm (3/4–1 inch) chunks so pieces are uniform. If using baby potatoes, halve or quarter as needed so pieces are similar in size.

Parboil (optional for extra-crispy exterior)

Place cut potatoes in a large pot and cover with cold salted water. Bring to a boil and simmer for 6–8 minutes until just beginning to soften but not falling apart. Drain well in a colander and let sit for 1–2 minutes to steam-dry; shaking the colander gently will roughen the edges for better crisping.

In a large bowl, combine the olive oil, chopped rosemary, minced garlic, sea salt, black pepper, and smoked paprika (if using). Add the warm, drained potatoes to the bowl and toss thoroughly so each piece is evenly coated with oil and herbs.

Spread the potatoes in a single layer on a large rimmed baking sheet. For best crisping, line the pan with parchment or a silicone mat and leave space between pieces (use two sheets if necessary).

Roast in the preheated oven for 25–35 minutes, turning once or twice with a spatula so all sides brown evenly. Roast until golden-brown and crisp on the edges and tender inside when pierced with a fork. If potatoes were parboiled, aim for about 20–25 minutes; if raw, 30–35 minutes.

Remove the potatoes from the oven. Immediately toss with lemon zest (if using), chopped parsley, and grated Parmesan (if using) to add brightness and finishing flavor.

Taste and adjust seasoning, adding a pinch more salt or pepper if needed. Serve hot as a side dish.