Crispy Roasted Red Potatoes with Garlic & Rosemary

5 from 2 votes
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Crispy roasted red potatoes with garlic and rosemary are the perfect pairing with filet mignon or simple grilled jerk chicken. What sets these red potatoes apart is the ultra-tender inside and the perfectly crisp exterior. Keep reading to learn how to make the best red potatoes you’ve ever made!

Crispy golden red potatoes on a baking sheet basted in garlic and herb butter.

Why This Recipe Works

The most basic roasted potato recipe calls for simply roasting potatoes in the oven until tender. The problem with this method is the mismatched time it takes to crisp the exterior and fully cook the inside.

These roasted red potatoes are parboiled before baking, rendering a fluffy texture and an unmatched crispy exterior. Finally, the potatoes are basted in fresh garlic and rosemary butter for the perfect finish.

If you enjoyed this recipe, also try my parmesan roasted fingerling potatoes and my pesto smashed potatoes! All of these potato recipes make the perfect pairing with my blue cheese ribeye steak or my porterhouse recipe for two. If you’re looking for something creamier, try my cream cheese mashed potatoes.

Parboiling Roasted Potatoes

Parboiling potatoes is the process of partially boiling potatoes in salted water. This process adds flavor and will result in roasted potatoes with a creamier finished texture. The flavor is better because the potatoes will absorb the salty water.

According to J. Kenji López-Alt, parboiling the potatoes with a hint of vinegar builds strong pectin bonds and a starchy outer layer of potato. He also mentions that the acid acts as insurance against over-boiling the potatoes. The pectin that holds potato cells together is strong in slightly acidic environments

Ingredients

  • Small red potatoes: red potatoes are great for roasting in the oven and also maintain their shape well.
  • Olive oil: olive oil offers the best flavor but avocado oil is another good alternative.
  • Fresh rosemary, removed from sprig and finely chopped
  • Distilled white vinegar: According to J. Kenji López-Alt, parboiling the potatoes with a hint of vinegar builds strong pectin bonds and a starchy outer layer of potato (good for crisping).
  • Butter: you can use salted or unsalted. If using salted, test the potatoes before adding additional sea salt.
  • Garlic cloves: thinly slice or use a microplane to puree.
  • Fresh rosemary: you don’t need to remove leaves from the sprig. Always use fresh.

See the recipe card for full information on ingredients and quantities below.

How to Roast Red Potatoes

Step 1.

Preheat oven to 450°F.

Step 2.

Rinse the potatoes and cut them into halves or quarters depending on the size. The more exposed starchy surface area (non-skin side), the crispier the potatoes will be.

Step 3.

In a large pot, bring water to a boil over high heat. Add a big pinch of salt, vinegar, and red potatoes. Cover and return to a boil, then reduce heat to a simmer and cook until potatoes are barely tender, about 5 minutes. Potatoes should be met with some resistance when pierced with a paring knife.

Step 4.

Strain all water and return the potatoes to the pot. Add olive oil, rosemary, salt, and pepper. Stir with a metal spoon to fully coat potatoes in oil and spices.

Step 5.

Distribute potatoes evenly on a greased, rimmed baking sheet. Ensure exposed potato flesh is facing down on the pan.

Step 6.

Bake for 15 minutes and then rotate/flip potatoes to ensure additional sides are facing down. Bake another 15-20 minutes until potatoes are deep golden brown and thoroughly crisped.

Step 7.

In the last 10 minutes of cooking, melt butter in a small saucepan over low heat with rosemary and garlic. Bring to a light simmer and turn the heat down low to prevent burning or browning. Keep on low for about 5 minutes, stirring occasionally.

Step 8.

Baste potatoes all over with garlic butter as soon as they come out of the oven and serve. 

Perfectly golden roasted red potatoes on a baking sheet next to a saucepan with melted butter, garlic, and fresh rosemary.

Expert Tips

  • For the crispiest results, quarter the potatoes to increase the exposed starchy surface area. The skin on the potatoes will not form the same golden crust.
  • I’ve found that basting the potatoes in fresh garlic and herb butter after baking is the best way to infuse with flavor. Garlic and rosemary tend to cook off in the oven.
  • You can make this recipe with many different small potatoes. Also try fingerling potatoes, Yukon gold, or baby potatoes. Any small uniform potatoes work best for even cooking.

Frequently Asked Questions

What’s the best substitute for red potatoes?

Look for baby potatoes or multicolor fingerling potatoes. My roasted fingerling potatoes recipe is another favorite. You can follow this recipe to a T with similar results.

Is parboiling potatoes really necessary?

Yes. This helps to precook the inside whole also improving texture on the exterior after roasting. It’s worth the extra step and will prevent the potatoes from being dry and chewy.

Can I substitute garlic powder?

While I prefer fresh garlic, you can toss the potatoes with oil and garlic powder before baking.

More Side Dishes You’ll Love

Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
5 from 2 votes

Crispy Roasted Red Potatoes with Garlic and Rosemary Recipe

Servings: 6
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Perfectly roasted red potatoes with an ultra-tender inside and golden crisp exterior. Brushed with garlic butter for the ultimate finish.

Ingredients 

  • 1 pound small red potatoes, quartered
  • 1/4 cup olive oil
  • 1-2 tablespoons fresh rosemary, removed from sprig and finely chopped
  • 1 tablespoon distilled white vinegar
  • sea salt and ground pepper to taste

Garlic butter

  • 3 tablespoons butter
  • 2 garlic cloves, thinly sliced
  • 1-2 sprigs fresh rosemary

Instructions 

  • Preheat oven to 450°F.
  • Rinse the potatoes and cut them into halves or quarters depending on the size. The more exposed starchy surface area (non-skin side), the crispier the potatoes will be.
  • In a large pot, bring water to a boil over high heat. Add a big pinch of salt, vinegar, and red potatoes. Cover and return to a boil, then reduce heat to a simmer and cook until potatoes are barely tender, about 5 minutes. Potatoes should be met with some resistance when pierced with a paring knife.
  • Strain all water and return the potatoes to the pot. Add olive oil, rosemary, salt, and pepper. Stir with a metal spoon to fully coat potatoes in oil and spices.
  • Distribute potatoes evenly on a greased rimmed baking sheet. Ensure exposed potato flesh is facing down on the pan.
  • Bake for 15 minutes and then rotate/flip potatoes to ensure additional sides are facing down. Bake another 15-20 minutes until potatoes are deep golden brown and thoroughly crisped.
  • In the last 10 minutes of cooking, melt butter in a small saucepan over low heat with rosemary and garlic. Bring to a light simmer and turn the heat down low to prevent burning or browning. Keep on low for about 5 minutes, stirring occasionally.
  • Baste potatoes all over with garlic butter as soon as they come out of the oven and serve. 

Notes

Parboiling potatoes is the process of partially boiling potatoes in salted water. This process adds flavor and will result in roasted potatoes with a creamier finished texture. The flavor is better because the potatoes will absorb the salty water.
These can also be roasted in a cast iron skillet!
For the crispiest results, quarter the potatoes to increase the exposed starchy surface area. The skin on the potatoes will not form the same golden crust.
I’ve found that basting the potatoes in fresh garlic and herb butter after baking is the best way to infuse with flavor. Garlic and rosemary tend to cook off in the oven.
You can make this recipe with many different small potatoes. Also try fingerling potatoes, Yukon gold, or baby potatoes. Any small uniform potatoes work best for even cooking.

Nutrition

Serving: 1cupCalories: 196kcalCarbohydrates: 21.1gProtein: 3.1gFat: 9.9gSaturated Fat: 1.5gSodium: 30mgFiber: 3.6gSugar: 1.5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side
Cuisine: American
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About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

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Recipe Rating




7 Comments

  1. 5 stars
    Followed this recipe to the T and wow these potatoes are going to become my go to. I made them with Kitchen Swagger’s filet mignon recipe, and paired with a lemony salad that helped cut through the decadence of the meat and potatoes. So good!!

  2. We made these and they were absolutely wonderful!! Will be making again!
    Used fresh rosemary from the garden.
    Definitely making again!

  3. Lovely recipe ! One question – I have a new le creuset skillet. Do I need to pre-season it to make these ? Thanks

  4. These were amazing! I had fresh red potatoes from a farm around the corner from my house and a huge rosemary plant in my yard. I kept my cast iron pan in the preheated oven while I prepped the potatoes and they had the most amazing crunch.. better than French fries! One tip is to make sure you thoroughly dry your potatoes after washing them so the oil has something to stick to. Thank you SO much. Go to recipe from now on

  5. LOVE this recipe. Quick and great tasting. I have 6 kiddos and a husband so a range of likes and dislikes but everyone agrees on these potatoes as the best. Thank You!!!