These rosemary garlic crispy roasted potatoes are the perfect addition to a Sunday roast or Christmas dinner. Using just 5 ingredients and a simple process, you’ll end up with perfectly vegan crispy oven potatoes every single time!
Can we all agree that potatoes are magical? Whether fried, mashed, boiled, or roasted – this ingredient is worthy of everyone’s’ table. And these rosemary garlic potatoes are a staple in my apartment.
When it comes to roasted potatoes, it’s easy to make them taste ‘good’, but require a little extra care to make them truly special (especially if you avoid animal products when making them). So, what makes for the perfect crispy oven potatoes? Well of course being crispy is key – with a fluffy center and super crispy shell. There’s nothing quite as disappointing as soggy potatoes.
Luckily, these rosemary roasted potatoes are not only incredibly crispy, but they’re also packed with flavor through the help of garlic and rosemary, for a side dish that will take pride of place on your table spread.
What’s the secret to achieving the perfect texture? For me, it’s the parboil and shake method. By beginning the cooking process first, shaking up the potatoes a little, and pan-frying them for a few minutes before chucking them in the oven – you end up with soft and fluffy centres with more-ishly crispy and flavorful crusts.
The ‘shaking’ helps to provide lots of little bits of surface area to crisp up for extra crispy oven-roasted potatoes. Plus, parboiling potatoes in water allows for some of the starch to cook off for better texture results.
Plus, these crispy roasted potatoes are ridiculously simple to customize with your favorite herbs, spices, and additional veggies. However, this rosemary garlic roasted potatoes is one of my favorite flavor combinations.
The ingredients:
- The Potatoes: Choosing the best potatoes for roasting often comes down to personal taste. Personally, I love Desiree, Yukon Gold, Red, white, etc. All of the above keep their shape well and have excellent textures when cooked this way.
- Oil: I use olive oil as it has a high smoke point, though you could combine olive oil with a little vegetable oil if you’re worried about the oil affecting the flavor.
- Rosemary – I always use fresh rosemary, though you can use dried (1 teaspoon dried per 1 tablespoon fresh)
- Garlic
- Salt (and pepper)
Step By Step Instructions
First, peel and cut the potatoes. If you use varieties with thin skin (like red potatoes), then you can keep the skin on.
The size of the roasts will depend on the size of your potatoes. I tend to go for between 4-8 roasts per potato. Remember that the cook times will vary based on the size that you cut them.
Next, bring a large pot of water (just enough to cover them) to a boil and add the potatoes (carefully). Boil the potatoes for 7 minutes (enough to begin to cook them without being fully cooked).
Drain the potatoes through a sieve and then shake lightly to help fluff up the potatoes.
You can also, optionally, dry the potatoes before shaking them as this will help them to crisp up even further (like fries).
Finely chop the rosemary and prepare the garlic. I keep the garlic whole aside from chopping the top. However, you could optionally crush some of it and toss it with the potatoes.
Preheat oven to 160ºC/320ºF. Heat up the olive oil in a large pan. Then add the boiled potatoes, rosemary, and garlic. Lightly fry for a few minutes, until just beginning to crisp up – 2-3 minutes should be more than enough.
If your pan is oven-safe then you can leave them in the pan, optionally tossing with a little extra oil. Alternatively, transfer the spuds in a single layer to a baking sheet pan and then place in the oven for 45-55 minutes, until crispy and golden brown.
Turn the potatoes once, halfway through cooking. Once ready, serve immediately.
How To Store:
I’m sure you probably already know that crispy roasted potatoes are best eaten immediately, while warm – as they lose their crispiness as they cool.
However, leftovers can be stored in an airtight container in the fridge for up to five days and are freezer-friendly for up to three months.
When reheating it’s best to place them back in the oven for 10-15 minutes, to help them crisp back up again.
Recipe Notes
- You can alternatively steam the potatoes instead of parboiling them. Though times will vary.
- Feel free to experiment with other herbs and spices such as bay, thyme, parsley, smoked paprika, chili powder, etc. Add a little chili oil for spice.
- Be careful as some herbs will burn in the oven for such long times. If you have issues with this, then add the herbs to the spuds in the last 10-15 minutes of the cooking time.
- When/if using dried herbs instead of fresh – use around 1tsp of dried per 1tbsp fresh as the flavor is more concentrated.
Related Recipes
- Roasted Purple Potatoes
- Easy Potato Salad With Egg (Mashed Potato Salad)
- Lebanese Spicy Potatoes Batata Harra
- The Perfect Baked Potato Recipe
- How to Boil Potatoes That Are Whole or Cubed
- Oven-Roasted New Red Potatoes
If you give this rosemary garlic crispy roasted potatoes recipe a go, then let me know your thoughts and any questions in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.
Garlic Rosemary Crispy Roasted Potatoes
Ingredients
Instructions
- Begin by peeling and chopping the potatoes. If using a potato variety with thin skin, you can simply scrub the potatoes then leave them on.
- Next, fill a large pot with water and bring to boil (to add extra flavor, you can salt the water). Then add the chopped potatoes (carefully) and boil for 7 minutes.
- Drain the potatoes and shake the basket/sieve well as this will help the potatoes to crisp up more in the pan.
- Optionally, dry the potatoes well before shaking the potatoes and this will help them crisp up better and avoid them sticking to the bottom of the pan.
- Chop the rosemary and garlic. I kept my garlic whole aside from chopping the top. However, you can optionally crush some into the oil, for extra flavor.
- Preheat oven to 160C/320F. Heat up the olive oil in a large pan. Then add the boiled potatoes, rosemary, and garlic. Lightly fry for a few minutes, until just beginning to crisp up – 2-3 minutes should be more than enough.
- If your pan is oven-safe then you can leave them in the pan, optionally tossing with a little extra oil. Alternatively, transfer the spuds in a single layer to a baking sheet pan and then place in the oven for 45-55 minutes, until crispy and golden brown.
- Turn the potatoes once, halfway through cooking. Once ready, serve immediately.
How To Store:
- These pan-fried potatoes are best eaten immediately, for the ultimate 'crisp' factor. However, leftovers can be stores in an airtight container in the fridge for up to five days. They are also freezer-friendly for up to three months.When re-heating, it can be a little tricky to make sure that crispy roast potatoes retain their crispiness. I like to reheat them in a large skillet over medium heat with a bit of oil until heated through and crisp.
- You can also meal-prep these in advance by parboiling a large batch of potatoes then bake them in batches over 2-3 days.
Video
Notes
- You can alternatively steam the potatoes instead of parboiling them. Though times will vary.
- Feel free to experiment with other herbs and spices such as bay, thyme, parsley, smoked paprika, chili powder, etc. Add a little chili oil for spice.
- Be careful as some herbs will burn in the oven for such long times. If you have issues with this, then add the herbs to the spuds in the last 10-15 minutes of the cooking time.
- When/if using dried herbs instead of fresh – use around 1 teaspoon of dried per 1 tablespoon fresh as the flavor is more concentrated.
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