Crispy Roasted Potatoes: A foolproof recipe

Potatoes are the chameleons of the food world, transforming themselves into a variety of dishes.

It is universally beloved for a vegetable that spends its entire life buried in the dirt.

Whether they are fried, baked, roasted, scalloped, or mashed, this root vegetable is affordable, versatile, and healthy, and comes in a wide variety of shapes, colors and taste—sweet, white, yellow, red, and purple.

I’m sharing a roasted potato recipe that is guaranteed to give your family and friends that wow factor.

Perfect Roast Potatoes

Golden & crunchy on the outside. Light & fluffy on the inside, making your taste buds dance in delicious delight.


  • 3 – 4 pounds all-purpose potatoes (Yukon Gold, blue & purple potatoes are excellent for roasting)
  • sea salt
  • table salt
  • extra-virgin olive oil
  • 1 bulb garlic, separate each clove and peel
  • 5 sprigs fresh rosemary leaves, chopped


Preheat oven to 400 F

Peel potatoes and cut into even chunks.

Wash potatoes in cold water to rinse off the starch.

Fill a large pot with cold water and add 3 TBSP of table salt to the water then add the potatoes to the pot and bring to a boil. Par-boil potatoes as this helps them become fluffy on the inside when roasting.

Cook in boiling water for 7 minutes.

While potatoes are boiling, place a roasting pan in the oven as this helps with crisping up the outside of the potatoes.

Drain potatoes in colander; shaking the colander to take off the excess water. Allow them to cool for 7 to 10 minutes, allowing the steam to evaporate.

Remove your roasting pan from the oven and coat the bottom of pan with olive oil.

Add potatoes into the baking pan, toss to coat with the olive oil.

Sprinkle with rosemary leaves, and add the garlic cloves between the potatoes.

Roast in oven for 30 minutes.

After 30 minutes, remove the pan from oven and drizzle olive oil and season with sea salt evenly over potatoes.

Return to oven and roast for other 20 minutes, until potatoes are a golden crispy brown.

Once done, line a plate with paper towel to absorb the excess grease, and place potatoes on plate.

Serve and enjoy!

2 responses to “Crispy Roasted Potatoes: A foolproof recipe”

  1. Gayle Pugliese Avatar
    Gayle Pugliese

    I’ll have to make this recipe, it looks very good!

    Liked by 1 person

    1. Glad you stopped by. Let me know how you enjoy the recipe. 🙂


Let’s chat

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: