Crispy Rosemary Potatoes Recipe

Preheat and prepare pan

Preheat oven to 425°F (220°C). Position a rack in the upper-middle third of the oven. Line a rimmed baking sheet with parchment paper or lightly grease it with 1 teaspoon of olive oil.

Wash and halve potatoes

Wash potatoes thoroughly. If using baby potatoes, halve or quarter them so pieces are roughly 1 to 1 1/2 inches across. If using larger Yukon Gold, cut into 1-inch cubes. Try to keep pieces uniform for even cooking.

Place the cut potatoes in a large bowl and pour in 2 tablespoons of olive oil and the melted butter. Add the chopped rosemary, minced garlic, kosher salt, and black pepper. Toss thoroughly so each piece is evenly coated. Let sit 5 minutes to allow flavors to adhere.

Drizzle the remaining 1 tablespoon olive oil over the lined baking sheet (if you didn't grease earlier) and spread potatoes in a single layer, cut side down where possible. Do not overcrowd — use two pans if needed so potatoes roast rather than steam.

Roast in the preheated oven for 20 minutes undisturbed to allow a crisp exterior to form. After 20 minutes, shake the pan or use a spatula to flip pieces so other sides can brown. Continue roasting 10–15 minutes more until potatoes are golden brown and a knife slips in easily. Total roasting time: about 30–35 minutes depending on size.

If you want extra crispness, switch oven to broil for the final 2–3 minutes, watching carefully to avoid burning.

Remove potatoes from oven. Immediately sprinkle with lemon zest (if using) and chopped parsley. Taste and adjust seasoning with additional salt or pepper if needed.

Serve hot as a side dish. Leftovers can be refrigerated up to 3 days and reheated in a 400°F (200°C) oven for 8–10 minutes to re-crisp.