Super Easy Rosemary Potatoes (Print-Friendly Recipe)

Crispy golden potatoes roasted with fresh rosemary and olive oil for a flavorful side dish.

# Ingredients List:

→ Vegetables

01 - 4.4 lbs Maris Piper potatoes

→ Oils and Fats

02 - 5 tbsp olive oil

→ Herbs and Seasonings

03 - 4 sprigs fresh rosemary
04 - Salt, to taste

# How to Make It:

01 - Preheat oven to 390°F. Peel and chop potatoes into even pieces.
02 - Place potatoes, rosemary sprigs, and salt into a large pot of water. Bring to a boil.
03 - Parboil potatoes for 12 minutes until knife encounters slight resistance when inserted.
04 - Pour 2–3 tbsp olive oil into a baking dish and heat in the oven until very hot.
05 - Drain potatoes, discard rosemary stems but retain leaves. Return potatoes to pot, cover, and shake firmly to rough up surfaces.
06 - Transfer potatoes to the hot baking dish, drizzle with remaining olive oil and salt evenly, and roast for 45 minutes.
07 - Remove, turn potatoes for even cooking, and roast an additional 45 minutes until golden and crispy.

# Extra Information:

01 - Parboil until the knife meets slight resistance to avoid overboiling.
02 - Ensure the oil in the dish is very hot to achieve a crispy texture.
03 - Roughing up the potatoes before roasting creates a crunchy crust.
04 - Cut potatoes uniformly to promote even roasting.
05 - Potatoes can be prepared in advance at various stages and refrigerated or frozen.

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