Rosemary garlic potatoes make for one delicious side. They are creamy on the inside and crispy on the outside.
- 2 lbs. russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 Tbsp. fresh minced garlic, about 3–4 cloves
- 1 Tbsp. fresh minced rosemary
- 1 1/4 tsp. kosher salt
- 1/2 tsp. fresh black pepper
- 3 Tbsp. olive oil
- Preheat the oven to 400 degrees F. Line a half-sheet pan with parchment paper and set aside.
- In a large bowl, combine the potatoes, garlic, rosemary, salt, pepper, and olive oil. Toss until the potatoes are well coated.
- Transfer the potatoes to a sheet pan and spread out into one layer. Do not overcrowd. Roast for 45-50 minutes or until crisp and tender. Toss around a few times during cooking in order to ensure even browning. Allow to cool slightly and serve immediately.
- Potatoes: Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers.
- Leftovers: Roasted potatoes taste the best immediately out of the oven. They do keep in the fridge for about 4 days but will not be crispy when reheated.
- Substitutions: See post for all substitutions.
- Note: This recipe is all about technique. See post for detailed tips and tricks to making this recipe a success.
Keywords: crispy potatoes, easy side, holiday side