These crispy roasted potatoes are golden brown, crunchy on the outside, and pillowy soft inside. Every bite will remind you why simple food made well is pure magic. The humble potato transforms into a dish everyone loves, no matter where you are in the world.
You only need a few ingredients, and they’ll reward you with the crispiest, most addictive potatoes you’ll ever taste. In fact, the only ingredients you need are: garlic, rosemary, extra virgin olive oil, salt & pepper, and good quality potatoes. That’s it! Adjust the seasoning to your taste, and just try to avoid sneaking a few before they reach the table.
They’re perfect for Sunday lunches, cozy dinners, or holiday feasts. You can even make them on a weeknight to enjoy as a side with a juicy steak or Chicken Cacciatore.
Watch: The BEST Crispy Roast Potatoes Recipe
This recipe makes the best crispy roasted potatoes you will ever make
Vincenzo’s Plate Tips to Make
Crispy Roasted Potatoes
Choose Your Potato Wisely
Use any potatoes you like, but make sure they’re good quality and suitable for roasting. After that, wash them well and pick firm ones with smooth skin.
Peel or Not to Peel
It’s completely up to you! Some love the extra texture and flavor from the skin, while others prefer them smooth. Follow this crispy roasted potatoes recipe with the skin on if you want that rustic look and a little extra crisp.
Try to cut the potatoes evenly
Cut your potatoes as uniform as possible to ensure they cook evenly. Large chunks take longer, while small ones can burn. If your potatoes are small, cut them into four instead of six pieces.
The Secret To A Fluffy Interior
Par-boiling the potatoes is the trick to soft, fluffy centers. If you skip this step, just know this is what helps you achieve a perfect creamy interior once they roast. After par-boiling, make sure to dry the potatoes really well. Any leftover water can prevent them from crisping up, and we want crunch, not soggy bites.
The Herbs
Rosemary and potatoes are the perfect match, but you can also try sage, thyme, or oregano. Each herb brings its own delicious aroma, so use what you love or simply whatever you have on hand.
Your Potatoes Need Space
Don’t overcrowd the tray. Spread the potatoes in a single layer so each one gets that golden, crispy edge. Any tray works, (Pyrex, or disposable aluminium) just make sure to line it with baking paper to stop it from sticking.
How to Serve Crispy Roasted Potatoes
As soon as your crispy roasted potatoes come out of the oven, drizzle a touch of extra virgin olive oil on top and gently toss them in the tray to soak up all that garlicky rosemary flavor. Remove the stalks and let the leaves stay for that extra aroma.
Serve them warm in a large bowl or straight from the tray. These golden beauties are the perfect match for Nonna Maria’s Roast Leg of Lamb or Braciole (Involtini di Carne).
Crispy Roasted Potatoes
Print Recipe
Equipment
- Chopping-board
- knife
- Peeler
- large pot
- wooden spoon
- Large bowl of cold water
- Sieve
- Clean kitchen towel
- Baking tray with baking paper
- Spoon and fork
Ingredients
- 1 kg / 35.2oz white potatoes
- 2–3 garlic cloves
- Fresh bunch of rosemary
- Extra virgin olive oil, EVOO
- Salt & Pepper
Instructions
- Preheat your oven to 220°C / 428°F.
- Rinse the potatoes well. You can peel them or keep the skin on for a more rustic texture. If you leave the skin, scrub them with a brush to remove any excess dirt.
- Cut each potato in half lengthwise. Then cut each half in half again. Slice each piece into three even wedges. You should get about six wedges from each half, or twelve from a whole potato (but this is largely dependent on the size of your potatoes, so use this as a guide only).
- Fill a large pot with water and bring it to a boil. Add the potato pieces and cook for about 5 minutes (without salt), just until they begin to soften. Give them a gentle stir once or twice to stop them sticking.
- Drain the potatoes into a sieve, then plunge them into cold water to stop the cooking process. Once cool, spread them out on a clean kitchen towel and gently pat them dry.
- Place the potatoes in a large mixing bowl. Add a generous drizzle of EVOO, crushed garlic cloves, and a sprinkle of salt and pepper. Mix gently until every piece is coated.
- Line your baking tray with baking/parchment paper, then spread the potatoes out in a single layer. Break some fresh rosemary sprigs with your hands and scatter them over the top. Make sure the potatoes are spread out and not overlapping each other.
- First, roast them for 20 minutes at 220°C/428°F, then take them out, flip the pieces using a fork or spoon, season again, and return to the oven for another 20 minutes. Bake for 40 to 50 minutes in total or until they turn golden and crispy.
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
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This crispy roasted potatoes recipe goes well with almost anything. For instance, here are a few of my favourites to serve them with:
- ROASTED CHICKEN – Undoubtedly, roasted chicken and crispy roasted potatoes are a match made in heaven. Together, they create the perfect balance of juicy, golden chicken and flavorful potatoes that bring Italian comfort to the table.
- PORCHETTA– Rich, juicy, and bursting with herbs, this porchetta pairs perfectly with crispy potatoes. In addition, the crackling pork skin and tender meat balance the potatoes’ golden crunch, turning it into a true Italian feast.
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