Easy Rosemary Roast Potatoes (Print-Friendly Version)
Crispy potatoes roasted with fresh rosemary and olive oil for a golden, flavorful finish.
# Ingredients You’ll Need:
→ Vegetables
01 -
4.4 lb Maris Piper potatoes
→ Oils & Seasonings
02 -
5 tbsp olive oil
03 -
4 sprigs fresh rosemary
04 -
Salt to taste
# How to Make It:
01 -
Set the oven to 390°F and peel the potatoes. Chop them into evenly sized pieces for uniform roasting.
02 -
Place potatoes in a large pot filled with water, add 4 sprigs of rosemary and a pinch of salt. Bring to a boil and parboil for 12 minutes until a knife slides through with slight resistance.
03 -
Pour 2 to 3 tablespoons of olive oil into a large baking dish and place in the oven to heat until very hot to ensure crispy potatoes.
04 -
Drain potatoes, remove rosemary stems but retain leaves. Return potatoes to the pot, cover with the lid, and shake firmly to rough up edges, aiding crispiness.
05 -
Remove the heated baking dish from the oven, place the potatoes inside, ensuring they sizzle upon contact with the oil.
06 -
Drizzle remaining olive oil evenly over the potatoes, season generously with salt, then roast in the oven for 45 minutes.
07 -
Remove from oven, turn the potatoes to promote even cooking, and return to the oven for an additional 45 minutes until golden and crisp.
# Extra Tips:
01 -
Avoid overboiling by testing potatoes with a sharp knife; it should meet slight resistance. Heating oil until very hot creates a sizzling effect essential for crispiness. Roughing up potatoes before roasting is key for developing a crispy crust. Equal-sized cuts ensure even roasting.
02 -
Potatoes can be prepped in advance and stored in the refrigerator at various stages, including peeled and chopped, parboiled, or fully roasted, with guidelines for refrigeration and reheating.