Description
These crispy roast potatoes are golden and crunchy on the outside, fluffy on the inside, and infused with rosemary and garlic. They make the perfect easy homemade potato side dish for any meal or occasion.
Ingredients
- 2 lbs (about 4 large) Yukon Gold or Russet potatoes, peeled and cut into 2-inch chunks
- 1/4 cup neutral oil (canola, vegetable, sunflower, or grapeseed)
- 2 tablespoons olive oil
- 1–2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly cracked black pepper
- 4 garlic cloves, smashed (optional)
- 2–3 sprigs fresh rosemary or thyme (optional)
- 2 tablespoons semolina or fine cornmeal
Instructions
- Peel and cut the potatoes into 2-inch chunks. Rinse under cold water to remove excess starch.
- Place potatoes in a large pot and cover with cold water (about 2 inches above potatoes). Add 1 teaspoon kosher salt. Bring to a boil, then lower heat and simmer for 8–10 minutes, until edges are soft but centers are still firm.
- Drain potatoes in a colander. Let steam dry for 2–3 minutes. Shake the colander vigorously to rough up the edges.
- While potatoes steam, pour neutral oil and olive oil onto a rimmed baking sheet. Place in oven and preheat to 425°F.
- Transfer roughened potatoes to a large bowl. Sprinkle with semolina or cornmeal, 1/2 teaspoon salt, and black pepper. Toss well.
- Carefully remove hot baking sheet from oven. Add potatoes in a single layer, turning to coat in oil. Scatter garlic cloves and rosemary or thyme sprigs around.
- Roast for 20 minutes, then flip potatoes. Roast another 20–30 minutes, flipping once more if needed, until deep golden and crisp on all sides.
- Transfer potatoes to a serving platter. Sprinkle with extra salt, fresh herbs, or a splash of vinegar if desired. Serve hot.
Notes
For best results, use Yukon Gold for creamy interiors or Russet for extra crispiness. Always parboil and rough up the potatoes for maximum crunch. Preheat the oil in the pan for instant sizzle. Don’t overcrowd the pan—use two sheets if needed. For gluten-free, use cornmeal instead of semolina. Serve immediately for best texture; leftovers reheat well in the oven.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Cuisine: British
Nutrition
- Serving Size: About 1 cup (150 g) per serving
- Calories: 180
- Sugar: 1
- Sodium: 350
- Fat: 5
- Saturated Fat: 0.7
- Carbohydrates: 32
- Fiber: 3
- Protein: 3
Keywords: crispy roast potatoes, potato side dish, British roast potatoes, easy roast potatoes, vegan potatoes, gluten-free potatoes, holiday side dish, rosemary potatoes, garlic potatoes