Crispy Rosemary Roast Potatoes
Golden, crispy potatoes are a comforting side dish that brings joy to any table. With rosemary's aroma and sea salt, they are perfect for brunch or dinner.
Equipment
- Large pot
- Baking sheet
- Colander
- Mixing bowl
- Wooden spoon
- Chef’s knife
Ingredients
For the Potatoes
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary chopped
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
Prepare the Potatoes
- Begin by preheating your oven to 425°F (220°C). Scrub the baby potatoes under running water to remove any dirt.
- Tip: Cut them in half or quarters to ensure they cook evenly, depending on their size.
Boil the Potatoes
- Bring a large pot of salted water to a boil and add the potatoes. Cook for about 10–15 minutes until they are fork-tender but not fully cooked.
- Once ready, drain the potatoes in a colander.
- Tip: Allow them to steam dry for a few minutes to remove excess moisture, which helps achieve that crispy texture.
Toss in Seasonings
- Transfer the potatoes back into the pot and drizzle with olive oil, rosemary, sea salt, and black pepper. Toss gently until evenly coated.
Roast the Potatoes
- Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25–30 minutes, turning them halfway through to achieve a golden crisp all over.
- Tip: For extra crispiness, use a baking sheet without a non-stick coating for better texture.
Serve and Enjoy
- Once they are golden brown and crispy, remove the potatoes from the oven. Let them cool slightly before serving.
Notes
Pro tips:
- Choose firm, fresh potatoes for the best results.
- Don’t overcrowd the baking sheet; this allows for even roasting.
- For added flavor, sprinkle some garlic powder or minced garlic before roasting.
- Rotate the potatoes during cooking for optimal crispiness.
- Serve immediately for the best textured and hot potatoes.