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–+ servings
Benjamin

Crispy Roast Potatoes with Rosemary & Garlic – The Perfect Side Dish!

These Crispy Roast Potatoes with Rosemary and Garlic are the ultimate side dish! Golden and crunchy on the outside, soft and fluffy on the inside, and packed with the rich flavors of roasted garlic and fragrant rosemary. Whether you're making them for a holiday feast, a Sunday dinner, or a quick weeknight meal, these potatoes will steal the show!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: American / European
Ingredients Method Notes

Ingredients
  

For the Potatoes:
  • 2 lbs Yukon Gold or Russet potatoes peeled & cut into chunks
  • 4 tablespoons olive oil
  • 2 tablespoons melted butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon baking soda for extra crispiness
For the Garlic & Rosemary Infusion:
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • ¼ cup Parmesan cheese optional, for garnish
  • 2 tablespoons fresh parsley chopped, for garnish

Method
 

Prepare the Potatoes:
  1. Peel and cut the potatoes into even-sized chunks (about 1 ½ inches).
  2. Bring a large pot of salted water to a boil and add ½ teaspoon baking soda.
  3. Boil the potatoes for about 10 minutes until fork-tender but not falling apart.
Infuse the Oil with Garlic & Rosemary:
  1. In a small saucepan, heat olive oil and melted butter over medium heat.
  2. Add chopped rosemary and minced garlic, cooking for 1-2 minutes until fragrant.
  3. Strain the mixture, setting aside the crispy garlic and rosemary for later.
Coat the Potatoes:
  1. Drain the boiled potatoes and return them to the pot.
  2. Shake the pot gently to roughen up the edges.
  3. Pour the infused oil mixture over the potatoes and toss to coat evenly.
Roast to Perfection:
  1. Preheat the oven to 425°F (220°C).
  2. Spread the potatoes on a baking sheet in a single layer, ensuring space between them.
  3. Roast for 40-45 minutes, flipping halfway through, until golden brown and crispy.
Final Touches & Serve:
  1. Sprinkle the reserved crispy garlic and rosemary over the roasted potatoes.
  2. Garnish with fresh parsley and Parmesan cheese (if using).
  3. Serve hot and enjoy!

Notes

  • For extra crunch, shake the potatoes after boiling to roughen the edges.
  • Don’t overcrowd the pan, or they’ll steam instead of roast.
  • For a cheesy twist, add shredded Parmesan in the last 5 minutes of roasting.
  • Store leftovers in an airtight container for up to 3 days.
  • Reheat in an oven at 400°F for 10 minutes to restore crispiness.

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