Crispy Roasted Potatoes with Rosemary and Garlic
In short: Parboiled potatoes roughed up and roasted in hot oil with rosemary and garlic until crunchy outside and fluffy inside. It takes about 1 h 25 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 1 h 10 min
- Total
- 1 h 25 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 240 kcal
The best roast potatoes are crunchy and craggy outside and fluffy inside, and getting there takes three small steps: parboil with baking soda so the surface turns to starchy paste, shake the drained potatoes hard to rough up the edges, and roast in very hot oil. Rosemary and garlic go in for the last stretch so they perfume the oil without burning. They are a roast dinner staple, and worth the extra effort.
Instructions
- Heat the oven to 220°C (425°F). Put a large, heavy baking tray with the olive oil on the middle shelf to heat.
- Cut the potatoes into even chunks, about 4 cm (1 1/2 inches). Put them in a large pot, cover with cold water and add the tablespoon of salt and the baking soda.
- Bring to a boil and simmer for 8 to 10 minutes, until the edges are soft and a knife slides in about 1 cm (1/2 inch) but the centers are still firm.
- Drain well and leave the potatoes to steam dry in the colander for 5 minutes. Shake the colander firmly a few times to rough up the surfaces.
- Carefully tip the potatoes into the hot oil, turn them to coat and spread them in a single layer. Roast for 25 minutes.
- Turn the potatoes, add the garlic and rosemary and roast for 20 to 25 minutes more, until deep golden and crisp. Sprinkle with the flaky salt and pepper and serve straight away.
Tips
- Rough edges mean crunch. Do not skip shaking the drained potatoes, and make sure they are dry before they hit the oil.
- For extra crunch, toss the drained potatoes with 1 tablespoon of fine cornmeal or rice flour before roasting.
Questions and answers
Why are my roast potatoes not crispy?
They were not dry enough, the oil was not hot or the tray was crowded. Steam-dry the parboiled potatoes, use a preheated tray with hot oil and give them space.
Can I prepare roast potatoes ahead of time?
Yes. Parboil and rough them up, then cool and refrigerate for up to a day. Roast straight from cold in hot oil, adding 5 minutes to the time.
Can I freeze roast potatoes?
Yes. Freeze them on a tray after parboiling and roughing them up, then roast from frozen in hot oil for 45 to 50 minutes.
How long does it take to make Crispy Roasted Potatoes with Rosemary and Garlic?
About 1 h 25 min in total: 15 min of preparation and 1 h 10 min of cooking.
How many calories are in Crispy Roasted Potatoes with Rosemary and Garlic?
About 240 kcal per serving, with 4 g of protein, 36 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 240 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 36 g |
| Fat | 9 g |
| Fiber | 4 g |
| Sugar | 2 g |
| Sodium | 340 mg |
Estimated values, calculated from the ingredients.
