Crispy Roast Potatoes
Golden, crunchy roast potatoes with fluffy interiors, seasoned with garlic and rosemary. A simple yet irresistible side dish perfect for weeknights or special occasions.
Ingredients
- 2 pounds Yukon Gold or Russet potatoes
- 4 tablespoons olive oil or melted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary or herb of choice
- Salt and black pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Scrub, peel (optional), and cut potatoes into even chunks.
- Parboil potatoes in salted water for 10 minutes. Drain and steam-dry for 5 minutes.
- Toss potatoes with oil, garlic powder, onion powder, rosemary, salt, and pepper.
- Spread on a baking sheet and roast for 30–40 minutes, flipping halfway.
- Cool slightly and serve.
Notes
- For extra crispiness, shake potatoes in the colander after draining to roughen edges.
- Substitute rosemary with thyme, paprika, or Parmesan for flavor variations.
- Store leftovers in the fridge for up to 3 days; reheat in the oven or air fryer to retain crunch.