If you’re craving that perfectly golden, crunchy-on-the-outside and tender-on-the-inside potato experience, you’re going to love what I’m about to share. This Crispy Roasted Potatoes with Garlic and Rosemary Recipe is my go-to side dish when I want something simple yet incredibly flavorful. Seriously, the way the garlic and rosemary infuse the potatoes while roasting makes this dish downright irresistible. Keep reading, and I’ll walk you through the easy steps to get those crispy edges and soft, melt-in-your-mouth centers every single time.
Why You’ll Love This Recipe
- Perfect Crispy & Creamy Balance: The potatoes get that golden crispiness on the outside but stay incredibly creamy inside.
- Garlic and Rosemary Flavor Boost: Roasting the garlic whole alongside fresh rosemary infuses the potatoes with amazing aroma and taste.
- Simple Ingredients, Stunning Results: You’ll only need pantry basics and fresh herbs to wow your diners.
- Easy to Follow Steps: Even if you’re new to roasting potatoes, you’ll nail it with the step-by-step instructions and tips I’m sharing.
Ingredients You’ll Need
These ingredients work together beautifully, balancing richness from butter and olive oil with earthy potatoes, fragrant rosemary, and a subtle garlic punch. I usually pick Yukon Gold potatoes because they hold their shape nicely and turn creamy without falling apart.
- Butter: Melted butter adds richness and helps with browning, making the crust extra satisfying.
- Olive oil: Combining olive oil with butter prevents the butter from burning and gives a lovely sheen.
- Kosher salt: I recommend kosher salt since it’s less dense and flavors the potatoes evenly without over-salting.
- Black pepper: Freshly ground black pepper adds a gentle, warming heat.
- Yukon Gold or Russet potatoes: Choose uniform-sized potatoes so they cook evenly—Yukons give you creaminess, while russets crisp up beautifully.
- Fresh rosemary: Coarsely chopped rosemary sprigs bring out that classic piney, fragrant note perfect with roasted potatoes.
- Vegetable or chicken broth: Using low-sodium broth adds moisture and deepens flavor during roasting without watering down taste.
- Garlic cloves: Whole smashed garlic infuses the potatoes while roasting and gives them a mellow, sweet garlic flavor.
Variations
I love playing around with this Crispy Roasted Potatoes with Garlic and Rosemary Recipe to suit whatever mood I’m in or ingredients I have on hand. You should feel free to customize it too—it’s a forgiving and flexible side dish that shines with small tweaks.
- Try different herbs: Once, I swapped rosemary for thyme or sage, and it gave a lovely earthy depth that pairs well with roasted chicken.
- Make it spicy: Adding a pinch of smoked paprika or red pepper flakes adds a warm heat your family might adore.
- Use sweet potatoes: I’ve roasted sweet potatoes with this same technique, adjusting the timing slightly, and the caramelized edges were SO good.
- Dairy-free version: Substitute butter with extra olive oil or coconut oil if you’re avoiding dairy—you’ll still get excellent crispness.
How to Make Crispy Roasted Potatoes with Garlic and Rosemary Recipe
Step 1: Prep and Flavor Your Potatoes
Start by preheating your oven to 450°F and positioning the rack in the center. While the oven heats up, melt the butter and mix it with olive oil, kosher salt, and fresh black pepper in a small bowl. I like to peel the potatoes for a smooth texture, but leaving the skin on adds rustic charm and extra nutrients—totally your call. Trim the ends, then cut the potatoes into 1-inch thick rounds for that ideal balance of crispy edges and tender interiors. Toss the potato rounds and chopped rosemary thoroughly in the butter mixture so every piece gets coated well. This step seals in flavor and helps with browning later on.
Step 2: Roast Once to Crisp and Brown
Arrange your potatoes cut side up in a single layer on a rimmed metal baking sheet or pan (I avoid glass because it can crack at high heat). Pour any leftover butter mixture over the top—don’t skimp here; this is where those crispy golden bottoms start to form. Roast in the oven for about 15 minutes until you can lift the potatoes easily with tongs and notice the underside turning a beautiful brown. Then, flip each round carefully and roast for another 15 minutes so the tops and bottoms develop that deeply caramelized color and crunch.
Step 3: Add Broth and Garlic for Ultimate Tenderness
Here’s the trick that I discovered which takes this recipe from good to *chef’s kiss*: Pour in a cup of low-sodium broth and scatter the peeled, smashed garlic cloves right into the pan. The broth helps the potatoes steam and soften from the inside, while the garlic roasts alongside, infusing a mellow, sweet flavor. Roast for another 15 minutes or so until the potatoes are very tender and most of the broth is absorbed. You’ll notice the wonderful contrast between the crispy outside and creamy inside that makes this dish unforgettable.
Pro Tips for Making Crispy Roasted Potatoes with Garlic and Rosemary Recipe
- Uniform Potato Size: Cutting potatoes into equal 1-inch rounds helps them cook evenly, avoiding some pieces underdone while others overbrown.
- Use a Metal Pan: I learned the hard way that glass pans don’t crisp as well and can crack at high temperatures, so stick with metal for best results.
- Don’t Skip Flipping: Flipping halfway gives you crispy tops and bottoms — otherwise, only one side will have that amazing crunch.
- Patience is Key: Wait until you can lift potatoes easily with tongs before flipping; forcing them too soon can tear the crust you worked hard to build.
How to Serve Crispy Roasted Potatoes with Garlic and Rosemary Recipe
Garnishes
I like to finish these potatoes with a sprinkle of flaky sea salt for extra texture and a bit of freshly minced parsley to brighten up the plate. Sometimes, I’ll add a tiny drizzle of good-quality extra virgin olive oil just before serving—it just elevates the flavors and adds a subtle fruity note that pairs perfectly.
Side Dishes
This recipe is a dream pairing with roast chicken, grilled steak, or even a simple salad for a lighter meal. My family goes crazy for it alongside Sunday pot roast or pork tenderloin. Honestly, it’s versatile enough that you’ll want to make it with pretty much any main dish.
Creative Ways to Present
For special dinners, I’ve served these potatoes in a shallow cast-iron skillet right at the table—instant rustic charm. For a fun twist, arrange them neatly on a platter and top with roasted garlic cloves mashed into a creamy spread to accompany each bite. It’s always a hit when entertaining friends!
Make Ahead and Storage
Storing Leftovers
I usually let leftovers cool completely, then transfer to an airtight container and refrigerate for up to 3 days. The potatoes keep their flavor nicely, but the texture softens a bit—don’t worry, reheating fixes that.
Freezing
I’ve frozen these potatoes a couple times by spreading them on a baking sheet first to freeze individually, then moving to a zip-top bag. They reheat decently but they’re best fresh or refrigerated because freezing can make them slightly mushy.
Reheating
To revive that crispy charm, I reheat leftovers in a hot oven (about 400°F) on a sheet pan for 10-15 minutes instead of the microwave. This way, the exterior crisps back up while the insides stay creamy and tender.
FAQs
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Can I use a different type of potato for the Crispy Roasted Potatoes with Garlic and Rosemary Recipe?
Absolutely! While Yukon Gold and Russet potatoes work best due to their texture and starch content, you can try reds or fingerlings if you prefer. Just note that waxier potatoes like red potatoes might not crisp up as much but will still taste delicious.
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Why do you add broth to the potatoes during roasting?
The broth provides moisture to gently steam the potatoes during the last roasting stage, softening them inside while maintaining the crispy exterior formed earlier. It also adds a subtle depth of savory flavor without watering the potatoes down.
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Can I make Crispy Roasted Potatoes with Garlic and Rosemary Recipe ahead of time?
You can prepare and roast the potatoes a day in advance. Store them in the refrigerator, then reheat in a hot oven to bring back their crispiness. However, they’re best eaten fresh for the ultimate texture and flavor.
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What’s the best way to get the potatoes extra crispy?
Using a metal baking pan, ensuring the potatoes are spaced in a single layer without crowding, and flipping them halfway through roasting really helps. Also, don’t stir or flip too early—waiting for natural release prevents tearing and keeps the crust intact.
Final Thoughts
This Crispy Roasted Potatoes with Garlic and Rosemary Recipe has become one of those dishes I keep coming back to again and again. It’s simple but feels special, perfect for both casual dinners and when friends come over. Every time I make it, the combination of crispy edges, soft insides, fragrant garlic, and rosemary reminds me why roasting is one of the best ways to bring out the true magic of potatoes. I can’t wait for you to try it—you’re going to love how easy it is to impress yourself and your guests!
Print
Crispy Roasted Potatoes with Garlic and Rosemary Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
Crispy & Creamy Melting Potatoes are golden, tender potato rounds roasted to perfection with butter, olive oil, fresh rosemary, garlic, and broth. These potatoes develop a crispy exterior while meltingly tender interiors, making them a perfect side dish for any meal.
Ingredients
Potatoes
- 2 pounds uniformly-sized Yukon gold or russet potatoes (4 to 5 medium)
Butter and Oil Mixture
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Herbs and Broth
- 2 to 3 sprigs fresh rosemary, coarsely chopped (about 1 tablespoon)
- 1 cup low-sodium vegetable or chicken broth
- 4 cloves garlic, peeled and smashed
Instructions
- Preheat the Oven and Prepare Butter Mixture: Arrange a rack in the middle of the oven and heat it to 450°F. In a small bowl, stir together the melted unsalted butter, olive oil, kosher salt, and freshly ground black pepper until well combined.
- Prepare the Potatoes: Peel the potatoes if desired. Trim their rounded ends slightly to create even surfaces, then cut them crosswise into 1-inch thick rounds to ensure uniform cooking.
- Toss Potatoes with Butter and Rosemary: Add the potato rounds and 1 tablespoon of the chopped rosemary into the butter mixture. Toss everything well to coat the potatoes evenly in the flavorful butter and herb mixture.
- Arrange Potatoes for Roasting: Transfer the coated potato rounds cut-side up into a rimmed 9×13-inch metal baking pan or quarter sheet pan, arranging them in a single layer. Drizzle any remaining butter mixture over the potatoes to enhance flavor and crisping.
- First Roast to Crisp and Brown: Roast the potatoes in the preheated oven for about 15 minutes, until they easily release from the pan and the bottoms start turning golden brown, indicating initial crispness.
- Flip and Continue Roasting: Flip each potato round to brown the opposite side. Continue roasting for another 15 minutes until both sides are a deep golden brown and crisped beautifully.
- Add Broth and Garlic; Final Roast: Carefully pour in the low-sodium broth and add the peeled, smashed garlic cloves to the pan. Return the pan to the oven and roast for about 15 minutes more until the potatoes become very tender and most of the broth has been absorbed, resulting in creamy, melting interiors.
Notes
- Using thick potato rounds helps them become meltingly tender inside while still crisp on the outside.
- A rimmed metal baking pan or quarter sheet pan is preferred over glass to prevent shattering at high temperatures.
- You can substitute chicken broth with vegetable broth for a vegetarian option.
- Make sure the potatoes are uniformly sized to ensure even cooking.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 208
- Sugar: 1.9 g
- Sodium: 381 mg
- Fat: 9.0 g
- Saturated Fat: 3.2 g
- Unsaturated Fat: 5.8 g
- Trans Fat: 0.0 g
- Carbohydrates: 28.7 g
- Fiber: 3.3 g
- Protein: 4.3 g
- Cholesterol: 0 mg
