Crispy Roasted Red Potatoes with Garlic and Rosemary Recipe

5 from 5 votes

Crispy Roasted Red Potatoes with Garlic and Rosemary Recipe

Perfectly roasted red potatoes with an ultra-tender inside and golden crisp exterior. Brushed with garlic butter for the ultimate finish.

Prep Time15

Cook Time35

Total Time50

Course: Side

Cuisine: American

Servings:

Author: Shawn Williams

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.

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