This is such a foolproof recipe. The only recommendation is to ensure these potatoes are seasoned quite well. They always come out so crispy and delicious!
Crispy Roasted Potatoes
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
4 lbs Russet or Yellow potatoes, cut into 1.5-2 inch chunks
1/4 cup olive oil
4 garlic cloves, pressed
1 TBSP fresh rosemary, roughly chopped
kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 450F. Lightly oil a baking sheet.
- Bring a pot of heavily salted water to a boil. Add potatoes, reduce to maintain a simmer and cook uncovered for about 10 minutes (test it by inserting a knife inside a potato with little resistance.) Remove from heat and drain well.
- In the mean time combine olive oil and garlic. Whisk it well to extract the garlicky aroma. Then pass this mixture through a fine mesh sieve (reserving the garlic for another user.)
- Add garlic infused olive oil, rosemary, kosher salt and pepper to taste to the potatoes. Shake the pot to coat the potatoes with the olive oil and seasoning. Distribute potatoes onto the prepared baking sheet in one layer.
- Bake in preheated oven for 20 minutes. Gently flip the potatoes and bake for about 20 minutes. After 20 minutes, flip the potatoes once more and bake for about 10-20 minutes until golden brown all around. Serve right away and enjoy!
