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Golden crispy roasted potatoes with rosemary, perfectly baked for a crunchy outside and fluffy inside.
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Crispy Roasted Potatoes

This recipe is one of the best ways to enjoy potatoes. Toss them with extra virgin olive oil, salt, pepper, and fresh rosemary, then roast until golden and crispy. Par-boiling gives the potatoes that soft, fluffy center, while roasting creates the irresistible crunch on the outside. The result are deeply golden, beautifully seasoned potatoes that are impossible to resist. Even if you’re not a big potato lover, you’ll be eating these straight off the sheet pan. Trust me, they are that good! They’re gluten-free, vegan, and loved by everyone. Perfect for Sunday lunches, cozy dinners, or holiday feasts and so easy that even beginners can make them. You can serve them with anything, any day of the week.
Prep Time 10 minutes
Cook Time 50 minutes
Servings 4

Equipment

  • Chopping-board
  • knife
  • Peeler
  • large pot
  • wooden spoon
  • Large bowl of cold water
  • Sieve
  • Clean kitchen towel
  • Baking tray with baking paper
  • Spoon and fork

Ingredients

  • 1 kg / 35.2oz white potatoes
  • 2–3 garlic cloves
  • Fresh bunch of rosemary
  • Extra virgin olive oil EVOO
  • Salt & Pepper

Instructions

  • Preheat your oven to 220°C / 428°F.
  • Rinse the potatoes well. You can peel them or keep the skin on for a more rustic texture. If you leave the skin, scrub them with a brush to remove any excess dirt.
  • Cut each potato in half lengthwise. Then cut each half in half again. Slice each piece into three even wedges. You should get about six wedges from each half, or twelve from a whole potato (but this is largely dependent on the size of your potatoes, so use this as a guide only).
  • Fill a large pot with water and bring it to a boil. Add the potato pieces and cook for about 5 minutes (without salt), just until they begin to soften. Give them a gentle stir once or twice to stop them sticking.
  • Drain the potatoes into a sieve, then plunge them into cold water to stop the cooking process. Once cool, spread them out on a clean kitchen towel and gently pat them dry.
  • Place the potatoes in a large mixing bowl. Add a generous drizzle of EVOO, crushed garlic cloves, and a sprinkle of salt and pepper. Mix gently until every piece is coated.
  • Line your baking tray with baking/parchment paper, then spread the potatoes out in a single layer. Break some fresh rosemary sprigs with your hands and scatter them over the top. Make sure the potatoes are spread out and not overlapping each other.
  • First, roast them for 20 minutes at 220°C/428°F, then take them out, flip the pieces using a fork or spoon, season again, and return to the oven for another 20 minutes. Bake for 40 to 50 minutes in total or until they turn golden and crispy.

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