Description
Golden, crunchy roasted potatoes that deliver fluffy centers and perfect crisp on the outside—ideal for weeknights or gatherings.
Ingredients
2 lbs Yukon Gold or Russet potatoes
3 tbsp olive oil
Salt to taste
1 tsp garlic powder
1 tbsp chopped fresh rosemary (optional)
Instructions
Preheat oven to 425°F (218°C).
Wash, peel (optional), and cube potatoes into 1.5-inch chunks.
Place in a pot of salted water, bring to a boil, and parboil for 10 minutes.
Drain and shake the pot to roughen edges for extra crispiness.
Toss with olive oil, salt, garlic powder, and rosemary (if using).
Spread evenly on a baking sheet lined with parchment.
Roast for 20 minutes, turn potatoes, roast another 15–20 minutes until golden and crispy.
Let rest for 2 minutes before serving.
Notes
Best served immediately, but can be reheated in an air fryer.
Parboiling is the key to creating the perfect crisp exterior.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Calories: 210
- Fat: 10g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: crispy roasted potatoes, best roast potatoes, oven-roasted potatoes recipe