Crispy Rosemary Potatoes Recipe

Prepare and parboil potatoes

Preheat the oven to 220°C (425°F). Wash the potatoes thoroughly and cut into uniform 1 to 1.5-inch (2.5–3.8 cm) chunks; leaving some skin on improves texture. Place potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1/2 teaspoon kosher salt. Bring to a rolling boil over high heat, then reduce to a simmer and parboil until the edges are just tender, about 8–10 minutes depending on size—do not fully cook.

Rough up the edges

Drain the potatoes thoroughly in a colander and let rest for 1 minute to let steam escape. Return the colander to the sink and gently shake it or toss the potatoes with a spoon to roughen their exterior; this creates extra crispy surfaces when roasted.

Season potatoes

In a large bowl, combine the parboiled potatoes with 2 tablespoons olive oil (reserve 1 Tbs for later), chopped rosemary, minced garlic, 1 teaspoon kosher salt, and 3/4 teaspoon freshly ground black pepper. Toss gently but thoroughly so each piece is evenly coated.

Roast until crisp

Spread the seasoned potatoes in a single layer on a rimmed baking sheet lined with parchment or lightly oiled. Make sure pieces aren’t crowded — use two pans if necessary. Roast in the preheated 220°C (425°F) oven for 20 minutes, then remove the pan and flip or shake the potatoes to turn. Drizzle the reserved 1 tablespoon olive oil over any drier spots and return to the oven for an additional 10–15 minutes, until deep golden brown and crispy on the edges.

Finish with butter and herbs

When the potatoes are crisp and tender through, remove them from the oven and immediately toss with the melted butter to add richness. If using, add lemon zest and chopped fresh parsley and toss again. Taste and adjust seasoning with additional salt and pepper if needed.

Serve

Transfer to a warmed serving dish and serve hot so the crispy exterior is enjoyed at its best. These pair well with roasted meats, grilled fish, or as part of a brunch spread.