Garlic Rosemary Crispy Roasted Potatoes Recipe

If you’re on the hunt for a side dish that’s both comforting and irresistibly crispy, you’ve got to try my Garlic Rosemary Crispy Roasted Potatoes Recipe. Trust me, this one is fan-freaking-tastic! There’s something so satisfying about the way those roasted potatoes come out golden, crunchy on the outside, and tender right in the middle—all infused with the cozy flavors of garlic and fresh rosemary. I love sharing this recipe when friends come over, and you’ll find it quickly becomes a staple in your weeknight dinners, too.

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Ingredients You’ll Need

All the ingredients here come together to create that sought-after crispy outside and soft inside texture. Plus, they’re pantry staples or easy to find fresh—making this a recipe you can whip up without a special grocery run.

• New potatoes: I like new potatoes because their thin skins crisp up nicely without peeling, but you can also use baby Yukon golds for a buttery touch.
• Olive oil: Use good quality extra virgin olive oil—it adds subtle depth and helps everything brown beautifully.
• Cornstarch: This is the secret weapon for crispiness. It coats the potatoes so well and never lets them get soggy.
• Freshly ground black pepper: Adds a subtle bite that balances the earthy rosemary and garlic.
• Kosher salt: Essential for seasoning and drawing out moisture—don’t skip it!
• Paprika: Brings a smoky warmth and a lovely color to the potatoes.
• Garlic powder: For that deep garlic flavor without the fuss of fresh garlic burning during roasting.
• Onion powder: Adds savory depth that complements the garlic and rosemary.
• Minced fresh rosemary: Fresh herbs really make a difference here; rosemary’s woodsy aroma is what sets this apart.
• Grated Parmesan cheese: Sprinkle this on after roasting for a salty, nutty finish that makes you want seconds.
• Chopped fresh parsley (optional): I love adding it at the end for a burst of color and fresh brightness.

Variations

I like to keep things simple, but sometimes I switch it up depending on what I have on hand or the occasion. Feel free to make this recipe yours by experimenting with herbs, spices, or cheese.

• Herb swap: I’ve tried thyme instead of rosemary, and it gives a lovely earthy punch that’s just as delightful.
• Spicy kick: Adding a pinch of cayenne pepper or chili flakes is a favorite when I want a bit of heat on the side.
• Vegan option: Simply skip the Parmesan or use a plant-based alternative to keep it dairy-free.
• Cheese alternatives: I’ve sprinkled crumbled feta or even sharp cheddar on top for a different cheesy twist.

How to Make Garlic Rosemary Crispy Roasted Potatoes Recipe

Step 1: Preheat and prep your potatoes

Start by heating your oven to 425°F. If your oven has a convection setting, definitely use it—it helps crisp things up even better. While that’s warming, wash your new potatoes and cut them into quarters so they roast evenly. Cutting them roughly the same size is key to uniform cooking; I found that uneven pieces mean some get mushy while others are still firm.

Step 2: Toss with seasonings and cornstarch

Grab a large bowl and toss your potato quarters with the olive oil, cornstarch, garlic powder, onion powder, paprika, kosher salt, black pepper, and fresh rosemary. The cornstarch is my favorite trick here—it creates that irresistible crust on the outside. Make sure every piece is evenly coated, and if the mix looks a little dry, give it a splash more olive oil. Your potatoes should have a light dusting of the seasoning blend clinging to them.

Step 3: Roast to golden perfection

Line a baking sheet with parchment paper and spread your potatoes out in a single layer, with a little breathing room between pieces to help the edges crisp. Roast in your preheated oven for about 25 to 30 minutes—this is when magic happens! I check mine at 20 minutes and give them a little toss for even browning. You’re looking for a deep golden color on the outside with fork-tender insides. Don’t overcrowd the pan, or they’ll steam instead of crisp.

Step 4: Finish with Parmesan and parsley

Once out of the oven, immediately sprinkle your hot potatoes with grated Parmesan cheese so it melts just a bit, adding salty richness. A sprinkle of fresh parsley not only brightens the dish but gives it that fresh, pretty finish. Serve them hot for the best crisp-tender contrast.

How to Serve Garlic Rosemary Crispy Roasted Potatoes Recipe

Garnishes

I always finish these potatoes with a generous sprinkle of freshly grated Parmesan and chopped parsley. The cheese adds a beautiful richness while the parsley gives a fresh pop of color and taste. Sometimes, I add a squeeze of fresh lemon juice for a bright, unexpected twist—especially if the meal feels heavy.

Side Dishes

This Garlic Rosemary Crispy Roasted Potatoes Recipe pairs like a dream with roasted or grilled meats—roast chicken, steak, or pork tenderloin all come to mind. For a lighter meal, I serve it alongside sautéed green beans, roasted Brussels sprouts, or a crisp salad. It’s the kind of side that complements everything!

Creative Ways to Present

For dinner guests, I like to serve the potatoes in a rustic wooden bowl garnished with extra rosemary sprigs. Another fun twist I tried was using mini cast iron skillets to roast and serve individual portions—super charming and keeps them warm longer! When I want to elevate the dish for holidays, adding a drizzle of garlic aioli turns them into a real showstopper.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Recoating them with a tiny drizzle of olive oil before reheating helps bring back some crispiness. Just make sure they’re cooled completely before popping them in the fridge to avoid sogginess.

Freezing

I’ve frozen these roasted potatoes once or twice with decent results—just roast them fully, cool completely, and flash freeze on a baking sheet before storing in freezer bags. When ready to eat, I reheat them straight on a baking sheet in a hot oven to crisp them back up. Avoid microwaving from frozen as they turn mushy fast.

Reheating

For leftovers, reheating in a 400°F oven for about 10 minutes is my go-to method. It brings back the crunch without drying them out. You can also reheat in a cast iron skillet over medium heat with a splash of olive oil to refresh the crispiness while warming through quickly.

FAQs

Final Thoughts

When I first tried this Garlic Rosemary Crispy Roasted Potatoes Recipe, I was hooked immediately—the balance of textures and flavors felt like a revelation. These potatoes have become my secret weapon for elevating any meal without extra fuss. I really hope you enjoy making them as much as I do, and that they become a favorite in your kitchen too. Grab your ingredients, preheat that oven, and get ready for some serious deliciousness—your family and friends will thank you!

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