Rosemary Infused Roast Potatoes: 5 Steps for Perfect Crispiness

Scale

2 lb Yukon Gold or baby potatoes, halved

2 tbsp fresh rosemary, chopped

3 garlic cloves, minced

3 tbsp olive oil

1 tsp sea salt

½ tsp cracked black pepper

Optional: 1 tbsp grated Parmesan, ½ tsp paprika, lemon zest

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1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. In a large bowl, mix olive oil, rosemary, garlic, salt, and pepper.

3. Toss potatoes in the mixture until evenly coated.

4. Spread potatoes cut-side down on the baking sheet.

5. Roast for 25–30 minutes, flipping halfway through until golden and crisp.

6. Sprinkle with extra rosemary and sea salt before serving.

For extra crispiness, parboil potatoes for 5 minutes before roasting.

Best served immediately but can be reheated in the oven.

Pairs wonderfully with roast meats or vegetarian mains.