What a delicious side dish! Excellent balance of crunchy exterior and tender fluffy inside.
The Crispiest Roasted Potatoes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
2 lbs Russet potatoes
3 TBSP olive oil
3 garlic cloves, minced
Freshly ground black pepper
Kosher salt
2 TBSP fresh rosemary, roughly chopped
1 TBSP chives, minced, for garnish
Directions
- Add garlic to the olive oil and mix well. Let it sit in a bowl while you are prepping the rest of the ingredients. Preheat the oven to 450F. Peel potatoes. Chop into large chunks. I mean it! 1.5-2 inches chunks. Make them as uniform as possible. Anything smaller, your potatoes won’t achieve the perfect crisp outside while being perfectly tender on the inside.
- Bring a large pot of salted water to a boil. Add potatoes, cover, reduce heat to maintain a gentle simmer. Simmer for about 10 minutes until they are starting to get tender but not falling apart yet. Drain them and let them sit in a pot, covered for a few minutes.
- Strain the olive oil into your potatoes, reserving garlic for another use. This way, you get all the flavor and no burnt garlic taste! Season with kosher salt (about 1 tsp or to taste). Sprinkle with rosemary. Shake the pan gently to break up the surface of the potatoes (this is what will make them crispy.) Lay them in a single layer on a baking sheet. Roast for 20 minutes without moving, then flip them every 15 minutes for a total cooking time of 50-60 minutes. Transfer to a bowl and garnish with fresh chives. Enjoy!
