Crispy roasted potatoes do not need a long ingredient list. A little dried rosemary, garlic and olive oil can turn everyday potatoes into a deeply savory side dish with crisp edges and fragrant herbs.
Ingredients
· 1 1/2 pounds baby potatoes or Yukon Gold potatoes
· 2 tablespoons olive oil
· 1 1/2 teaspoons Akshar dried rosemary
· 2 cloves garlic, finely minced
· 1/2 teaspoon salt
· 1/4 teaspoon black pepper
· 1 tablespoon chopped fresh parsley, optional
· 1–2 tablespoons grated Parmesan, optional
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper if desired.
2. Wash the potatoes and cut larger potatoes into bite-sized pieces so they cook evenly.
3. Place the potatoes in a large bowl. Add olive oil, dried rosemary, garlic, salt and black pepper. Toss until the potatoes are evenly coated.
4. Spread the potatoes across the baking sheet in a single layer. Leave space between the pieces so they roast instead of steam.
5. Roast for 25–35 minutes, turning the potatoes once halfway through, until golden brown and crisp on the edges.
6. Finish with fresh parsley and Parmesan if using. Serve immediately.
Recipe Tips
· Dry the potatoes well before seasoning; excess moisture can prevent crisping.
· Avoid overcrowding the baking sheet.
· For extra-crispy potatoes, place the baking sheet in the oven while it preheats, then carefully add the seasoned potatoes to the hot pan.
Final Note
Dried rosemary is especially useful for roasting because its concentrated flavor holds up well to high heat. Keep it in the pantry and you have an easy way to add depth to potatoes, vegetables and other savory dishes.