Crispy Roast Potatoes with Rosemary and Garlic

Crispy Roast Potatoes with Rosemary and Garlic are the kind of side dish that quietly steals the spotlight. Golden, crisp on the outside, and irresistibly creamy inside, these potatoes feel both comforting and elevated. Because baby gold potatoes are naturally buttery, they roast beautifully while absorbing garlic, rosemary, and olive oil in every bite.

First, the potatoes are gently parboiled to ensure even cooking. Then, after their edges are lightly roughed up, they roast at high heat until deeply golden. Meanwhile, fresh rosemary perfumes the kitchen, and smashed garlic mellows into sweet, savory perfection. As a result, the texture is balanced and deeply satisfying.

Interestingly, roasting potatoes became popular in European kitchens once ovens became household staples. Since then, simple herb-roasted potatoes have remained a timeless favorite across cultures.

Whether served alongside roasted meats, holiday dishes, or a cozy weeknight dinner, these potatoes deliver big flavor with minimal effort. Once you try them this way, they’ll become your go-to method every single time.

Recipe Yield: 4 servings

INGREDIENTS

2 lb baby gold potatoes
4 cloves garlic, smashed
3 tbsp olive oil
2 tbsp unsalted butter, melted
2 tbsp fresh rosemary, finely chopped
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp garlic powder
½ tsp smoked paprika

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 425°F (220°C). Meanwhile, scrub the baby gold potatoes and pat dry. Halve most of the potatoes, leaving only the very smallest ones whole for even cooking.

2. Parboil for texture:
Place potatoes in a large pot of generously salted water. Bring to a boil and cook for 10 minutes, until just fork-tender but not falling apart. Drain well and let steam-dry for 5 minutes.

3. Rough the edges:
Return the drained potatoes to the pot. Gently shake to rough up the cut surfaces, creating texture that will crisp beautifully in the oven.

4. Season generously:
Transfer potatoes to a large bowl. Drizzle with olive oil and melted butter, then add salt, pepper, garlic powder, and smoked paprika. Toss until evenly coated.

5. Roast until golden:
Spread potatoes on a preheated baking sheet in a single layer, cut-side down where possible. Roast for 25 minutes, undisturbed, to build a deep golden crust.

6. Add garlic and rosemary:
Flip the potatoes, then scatter smashed garlic and fresh rosemary over the pan. Return to the oven and roast for 15–20 minutes, until deeply golden, crisp on the outside, and creamy inside.

7. Finish and serve:
Taste and adjust seasoning if needed. Serve immediately while hot and irresistibly crisp.

Helpful Tips to Perfect This Recipe

• Parboiling Makes the Difference:
  Because parboiling softens the centers first, the potatoes finish roasting with crisp edges and creamy interiors. Without this step, the exterior may brown before the inside cooks through.
• Cut Size Matters:
  Halving most baby gold potatoes creates flat surfaces for caramelization. Meanwhile, leaving the very smallest whole prevents overcooking and keeps the texture balanced.
• Don’t Crowd the Pan:
  Spacing the potatoes allows hot air to circulate properly. As a result, they roast rather than steam, ensuring maximum crispiness and rich golden color.