Description

Golden, crispy-on-the-outside, fluffy-on-the-inside roast potatoes that are the perfect side dish for any meal. These potatoes are roasted to perfection with a crunchy exterior and a soft, creamy center, making them an irresistible addition to your table.

Ingredients

Units Scale

2.5 lbs (1.1 kg) Yukon Gold or Russet potatoes
3 tablespoons olive oil (or duck fat for extra richness)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika (optional)
2 tablespoons fresh rosemary, finely chopped
3 cloves garlic, smashed

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C).
Prepare Potatoes: Peel the potatoes if desired, then chop into even chunks (about 2 inches).
Parboil: Bring a large pot of salted water to a boil. Add the potatoes and cook for 8–10 minutes until the edges are slightly softened. Drain and let steam dry for 2–3 minutes.
Rough Up the Edges: Return the potatoes to the pot, cover with a lid, and shake gently to rough up the edges. This helps them crisp up beautifully.
Season and Oil: In a large bowl, toss the potatoes with olive oil, salt, pepper, garlic powder, smoked paprika (if using), and rosemary.
Roast: Spread the potatoes out on a large baking sheet in a single layer. Add smashed garlic cloves for extra flavor. Roast for 35–40 minutes, flipping halfway through, until golden and crispy.
Serve: Serve hot, garnished with extra rosemary or flaky sea salt if desired.

Notes

For even crispier results, heat the oil in the oven on the baking sheet before adding the potatoes.
Duck fat or goose fat adds a rich flavor if available.