Golden crispy potatoes with rosemary and garlic
Herb Roasted Potatoes
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Servings
6
4 cups
Difficulty
Easy
Cost
Budget
$
Herb Roasted Potatoes
Golden crispy potatoes with rosemary and garlic
★4.5(10)
Perfectly crispy roasted potatoes with a golden crust, fragrant rosemary, and plenty of garlic.
10m
Prep Time
40m
Cook Time
50m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Herb roasted potatoes are the ultimate crowd-pleasing side dish. Crunchy and golden on the outside, fluffy and tender on the inside, and perfumed with rosemary and garlic — they are everything you want a roasted potato to be.
The secret to the crispiest potatoes is parboiling them first, which roughens up the surface for maximum crunch. A generous amount of oil and high heat do the rest.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Herb Roasted Potatoes is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
- 2 lbs baby potatoes, halved (or quartered if large)
- 3 tbsp olive oil
- 4 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 1 tsp flaky sea salt
- 1/2 tsp black pepper
Instructions
- 1
Preheat oven to 425°F. Parboil halved potatoes in salted boiling water for 8 minutes until just tender. Drain and let steam dry.
- 2
Shake the potatoes in the pot with the lid on to roughen up the edges — this is the key to crispiness.
- 3
Toss with olive oil, salt, and pepper. Spread cut-side down on a hot sheet pan in a single layer.
- 4
Roast for 25 minutes without moving. Flip, add smashed garlic and rosemary, and roast 10 more minutes until deeply golden.
- 5
Finish with flaky sea salt and serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Baby potatoesYukon Gold, cut into chunks
Slightly creamier interior.
RosemaryThyme or oregano
Both pair well with roasted potatoes.
Olive oilDuck fat or goose fat
Traditional British roast potato fat for ultimate crispness.
Tips & Storage
Pro Tips
Do not skip the parboiling step — it creates the fluffy interior and crispy exterior.
Preheat the sheet pan in the oven for extra crispiness on the bottom.
Yukon Gold or baby red potatoes work best for this recipe.
Taste and adjust seasoning at every stage of cooking — what tastes right before cooking often needs adjustment after.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 400°F oven for 10 minutes to restore crispness. Avoid the microwave.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Season assertively. Side dishes that taste perfectly seasoned on their own will complement the main course rather than fading into the background.
Nutrition Facts
Per serving (1 cup) · 6 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein7g
Carbohydrates28g
Fat1g
Fiber3g
Sugar3g
Sodium320mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why parboil first?
- Parboiling softens the potato and creates a starchy exterior that crisps up in the oven.
- Can I use dried rosemary?
- Yes. Use 1 teaspoon dried rosemary, added before roasting since it needs more time to hydrate.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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