These roasted potatoes are the ultimate sidekick—crispy on the outside, fluffy on the inside, and bursting with savory flavor. With just a handful of pantry staples and a few fresh herbs, you can transform humble potatoes into a dish that steals the spotlight. Whether you’re serving them alongside grilled meats, a hearty casserole, or even a fresh Greek salad, these potatoes are a guaranteed crowd-pleaser.
What makes this recipe shine is its simplicity and speed. By parboiling the potatoes first, you cut down on oven time while ensuring a tender interior. A quick toss in olive oil, garlic, and rosemary, followed by a blast in a hot oven, gives you golden perfection in under 30 minutes. It’s a dish that’s rustic, elegant, and endlessly adaptable—just the kind of recipe that fits your flair for bold, comforting flavors and beautiful presentation.
Ingredients:
- 450g baby potatoes (or Yukon Gold/red potatoes), halved or quartered
- 5 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 4 sprigs fresh rosemary (or 1 tsp dried rosemary)
- Sea salt and freshly cracked black pepper, to taste
- Optional: pinch of smoked paprika or chili flakes for a kick
- Optional garnish: fresh parsley or grated Parmesan
Instructions:
- Preheat & Prep
Preheat your oven to 425°F (220°C). Place a large baking tray inside to heat up—this helps the potatoes crisp up faster when they hit the hot surface. - Parboil the Potatoes
Bring a medium pot of salted water to a boil. Add the potatoes and cook for 5–7 minutes, just until they’re slightly tender but not fully cooked. Drain and let them steam dry for a minute or two—this helps them crisp up better in the oven. - Season the Potatoes
In a large bowl, toss the parboiled potatoes with olive oil, minced garlic, rosemary, salt, and pepper. If you’re feeling adventurous, add a pinch of smoked paprika or chili flakes for extra depth. - Roast to Perfection
Carefully remove the hot baking tray from the oven and spread the potatoes out in a single layer, cut side down. This contact with the hot surface gives them that irresistible golden crust. Roast for 15–20 minutes, flipping halfway through, until the edges are crispy and the centers are fluffy. - Finish & Serve
Once roasted, remove the tray from the oven and let the potatoes rest for 5 minutes. Sprinkle with fresh parsley or a dusting of Parmesan if desired. Serve hot and enjoy the crunch!
🌟 Tips & Variations:
- Make it herby: Add thyme or oregano for a Mediterranean twist.
- Add citrus: A squeeze of lemon juice or zest before serving brightens the flavor.
- Go bold: Toss with harissa or chimichurri for a flavor-packed upgrade.
- Meal idea: Pair with your Cheesy Ground Beef Casserole or a zesty tropical drink like your Fruity Tapioca Jelly for a balanced, indulgent meal.
These roasted potatoes are more than just a side—they’re a canvas for your creativity. Want to turn them into loaded potato bites or a brunch hash? I’ve got ideas sizzling and ready!