Crispy Oven Roasted Potatoes with Garlic and Rosemary

Name: Crispy Oven Roasted Potatoes with Garlic and Rosemary
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb (900 g) baby potatoes (yellow or red), scrubbed, left unpeeled, halved (quartered if larger than 2 inches / 5 cm); 1 tablespoon (18 g) kosher salt, for the boiling water; ½ teaspoon (3 g) baking soda; 4 tablespoon (60 ml) extra-virgin olive oil, divided: 3 tablespoons for the pan and potatoes, 1 tablespoon for the garlic; ¾ teaspoon (4 g) kosher salt, for seasoning the roasted potatoes; ½ teaspoon (1 g) black pepper, freshly ground; 4 cloves (15 g) garlic cloves, finely minced; 1½ tablespoon (4 g) fresh rosemary, leaves finely chopped; flaky sea salt, to taste, for finishing (optional)

From the MyKitchenBank Kitchen

Baby potatoes are parboiled in salted, baking-soda water, then tossed to rough up their surfaces and roasted on a hot pan until deeply golden and shatteringly crisp outside, fluffy inside. Garlic and rosemary go on late so they perfume the potatoes without burning.

Prep: 15 min
Cook: 1 hr
Wait: 5 min
Total: 1 hr 20 min
Makes: About 6 side-dish servings (roughly 6 cups)

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Steps

Before you start

Position an oven rack in the lower third and put a large rimmed baking sheet on it while the oven preheats; a hot pan is key to a crisp bottom.
Choose potatoes of similar size (about 1½ inches / 4 cm) so they cook evenly; halve any larger ones.
Use a pan big enough to hold the potatoes in a single layer with a little space between them; crowding makes them steam instead of crisp.
Plan about 80 minutes from start to table.

1
Preheat oven and panOven 450°F / 230°C
- Place a large rimmed baking sheet on the lower-third rack and heat the oven to 450°F (230°C).
- Let the pan heat for at least 15 minutes while you prepare the potatoes.
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Ready when: Oven reaches 450°F (230°C).
Tip: Do not skip heating the pan; it sears the cut sides on contact.
2
Parboil the potatoes
- Put the potatoes in a large pot and cover with cold water by 1 inch (2.5 cm).
- Add 1 tablespoon kosher salt and the baking soda.
- Bring to a boil over high heat, then reduce to medium and simmer 10–12 minutes.
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Ready when: A paring knife slides in with slight resistance, and the edges of the potatoes look soft and just starting to fray.
Tip: Baking soda breaks down the surface starch, which becomes a craggy, extra-crisp crust. Don't over-boil or they fall apart.
3
Drain and dry
- Drain in a colander and let the potatoes sit 5 minutes so steam escapes and the surface dries.
- They should look matte, not wet.
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Ready when: Potato surfaces look dry and chalky.
Tip: Moisture is the enemy of crispness.
4
Roughen and coat
- Transfer the potatoes to a large bowl.
- Add 2 tablespoons olive oil, the black pepper, and shake the bowl firmly for 10 seconds so the potatoes bump together and their surfaces turn rough and slightly mashed at the edges.
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Ready when: Surfaces are scuffed and coated with a thin starchy paste.
Tip: Toss gently enough that the potatoes stay mostly intact.
5
Roast first sideOven 450°F / 230°C
- Carefully remove the hot pan and drizzle 1 tablespoon olive oil over it.
- Tip the potatoes onto the pan and turn each cut-side down in a single layer with space between.
- Roast 25 minutes without moving them.
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Ready when: Undersides are deep golden brown and release easily from the pan.
Tip: If they stick, give them another 3–5 minutes; they release once crisp.
6
Flip and roastOven 450°F / 230°C
- Use a metal spatula to flip the potatoes.
- Roast another 15 minutes, until golden and crisp all over.
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Ready when: Deep golden brown, crisp skin; a knife meets no resistance in the center (about 205°F / 96°C).
7
Add garlic and rosemaryOven 450°F / 230°C
- Stir the minced garlic and chopped rosemary into the remaining 1 tablespoon olive oil in a small bowl.
- Spoon over the potatoes, toss on the pan, and roast 3–4 minutes more.
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Ready when: Garlic smells sweet and is pale gold, not dark brown.
Tip: Adding them earlier makes the garlic bitter.
8
Season and serve
- Sprinkle with ¾ teaspoon kosher salt and flaky salt if using.
- Toss, taste, and serve immediately while crisp.
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Ready when: Potatoes taste well seasoned.
Tip: Serve within 10 minutes for best crunch.

Good to know

Tips

Keep the potatoes in a single layer; use two pans if needed.
Cut sides down on a hot, oiled pan produces the best crust.
Don't stir during the first 25 minutes.
Add garlic late to avoid bitterness.

Make ahead

"Parboil, drain, and dry the potatoes up to 1 day ahead; refrigerate uncovered on a tray. Roast straight from the fridge, adding 3–5 minutes to the first side."

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight up to 4 days. Freezer: up to 2 months on a tray, then bagged. Reheat on a baking sheet at 425°F (220°C) for 10–15 minutes, or in an air fryer at 400°F (200°C) for 6–8 minutes, until crisp.

Substitutions

fresh rosemary → fresh thyme leaves (1 tablespoon) or 1 teaspoon dried rosemary. Dried herbs are stronger; use less.
extra-virgin olive oil → avocado oil or melted duck fat. Duck fat gives extra richness; avocado oil handles high heat well.
baby potatoes (yellow or red) → Yukon Gold potatoes cut into 1½-inch (4 cm) chunks. Same weight and timing.
baking soda → omit. Potatoes will still be good but less craggy and crisp.