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Crispy roasted potatoes on a cream plate viewed from above
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Crispy Roasted Potatoes Recipe

Skin-on potato chunks parboiled, drained and roasted with olive oil and rosemary until golden.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 side servings
Calories: 215
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1200 g yellow potatoes scrubbed, skin on; cut into 1.5-inch chunks
  • 3 tablespoons olive oil 40.5 g
  • 1 teaspoon dried rosemary 1.2 g; crushed
  • 0.75 teaspoon fine salt 4.5 g; added after parboiling
  • 0.25 teaspoon black pepper 0.6 g

Equipment

  • 1 Large pot
  • 1 Colander
  • 1 Large rimmed metal sheet pan
  • 1 Thin spatula

Method
 

  1. Heat oven to 425°F (220°C). Scrub potatoes and cut into similar 1.5-inch chunks, keeping the skins. Put in a large pot and cover with cold unsalted water by 1 inch.
  2. Bring to a boil, then reduce to a gentle simmer for 7–9 minutes, until edges soften but centers still offer resistance. Drain well and let steam escape for 3 minutes. Shake gently to roughen cut surfaces without breaking the chunks.
  3. Toss with olive oil, crushed rosemary, salt and pepper. Arrange on a large rimmed metal sheet pan in one layer, flat cut sides down, leaving space. Use two pans if needed.
  4. Roast 25 minutes without moving, then turn with a thin spatula. Roast 15–20 minutes more until golden and crisp outside and fork-tender inside. If a piece sticks, give it a few more minutes before trying again.
  5. Serve promptly. Refrigerate leftovers within 2 hours, or 1 hour above 90°F, at 40°F or below; use within 3–4 days and reheat to 165°F.

Video

Notes

Nutrition is estimated per one-sixth of the recipe, including all oil and finishing salt. Unsalted water is used for parboiling. Sugar is not reported because the dried rosemary source lacks that value. Time allows for bringing water to a boil and roasting. Video credit: Laura in the Kitchen demonstrates parboiled roasted potatoes with garlic-rosemary infused oil; this simpler version uses dried rosemary, no garlic and keeps the potato skins.