Why can't I get my roast potatoes crispy?

First, make sure you’re not overcrowding the pan, otherwise, the potatoes will steam instead of roast. Bake the potatoes for at least 45 minutes, and add enough oil to coat the potatoes completely. Lastly, allow plenty of time for the oven to preheat before you begin.

Is it better to boil potatoes before roasting?

It’s not necessary to boil potatoes before roasting them, but this can help you achieve a soft interior and crisp exterior.

How do you not burn garlic when roasting potatoes?

If you’re worried about the garlic burning, leave it off until the last minute or two of baking. Or, replace it with garlic powder instead.

Extra-Crispy Oven Roasted Rosemary Potatoes

Name: Garlic Rosemary Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 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

Description

Rosemary garlic potatoes make for one delicious side. They are creamy on the inside and crispy on the outside.

Ingredients

Units Scale

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

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Instructions

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.

Notes

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.

Nutrition

Serving Size: 1/4 potatoes
Calories: 277
Sugar: 1.4 g
Sodium: 399.9 mg
Fat: 10.8 g
Carbohydrates: 42.7 g
Protein: 5.1 g
Cholesterol: 0 mg