These are the roasted potatoes I come back to again and again — Yukon Gold chunks on a sheet pan with olive oil, finished with fresh rosemary and garlic, and roasted until the edges are deeply golden and just a little crunchy.

A baking sheet filled with golden roasted potatoes, garnished with sprigs of fresh rosemary. A serving fork and spoon rest among the potato cubes on the tray.
Roasted potatoes, best served straight from the pan

After testing the method dozens of times, I’ve nailed down the two things that make the biggest difference: how you cut them, and when you add the garlic. Get those right and you’ll have perfectly crispy roasted potatoes every time.

Crispy roasted potatoes round out so many dinners — alongside lemony whole roasted chicken, or juicy brown-sugar seasoned pork chops, or honestly anything that wants something starchy and golden on the side.

Why this works

  • Cut into wedges, not cubes. Wedge-shaped chunks have a flat side that lies directly on the hot pan — that’s where the crust forms. Cubes have too many irregular angles and tend to steam rather than sear.
  • Dry pan, hot oven. No parchment, no crowding. The potatoes need direct metal contact at 425°F to caramelize rather than soften. A convection setting is ideal if you have it.
  • Garlic and rosemary go in last. Both burn quickly at high heat. Adding them in the final five minutes — directly onto the hot pan — is enough to cook off the raw edge and release their flavor without turning bitter or losing aroma.

What you need, and why they matter

Whole Yukon Gold potatoes, fresh rosemary branches, garlic cloves and a dish of salt and pepper on a cutting board.
  • Potatoes: I call for Yukon Golds specifically because their moderate starch content gives you the best of both worlds: Edges that crisp up and caramelize in the oven, and flesh that stays dense and creamy rather than falling apart. Russets are too starchy — they tend to crumble before they brown. Red potatoes are too dense and waxy, and without par-boiling first, they take significantly longer to roast and never get the same golden crust.
  • Fresh garlic — Not garlic powder. Fresh garlic gives you a distinctive, slightly sweet roasted flavor that’s central to the Italian character of this dish.
  • Fresh rosemary: Dried rosemary is one I’d skip entirely because it loses most of its resinous, piney character sitting in a jar, and what’s left smells closer to dust than herbs. I add fresh rosemary at the end of roasting, along with the garlic — the heat of the pan is enough to release its oils without burning off the flavor. No fresh rosemary? Fresh thyme works well, too.

How to cut potatoes for roasting

  • Yellow potatoes on a blue plastic cutting board, with a paring knife and potato trimmings on the side.
    There’s no need to peel yellow potatoes unless there are black spots or sprouting eyes. The smooth skin is usually clean, but you can rinse them and wipe off any dirt with a towel.
  • A chef's knife, one halved potato and whole potatoes on a blue plastic cutting board.
    Cutting the potatoes into chunky, bite-size wedges (not cubes) gives them more surface area for browning, with the skin helping to hold their shape.
  • A chef's knife, sliced potatoes and whole potatoes on a blue plastic cutting board.
    Cut each potato in half lengthwise to make 4 long wedges.
  • A chef's knife, sliced potatoes and whole potatoes on a blue plastic cutting board.
    Slice each wedge into 1 1/2-inch chunks, crosswise. Small round potatoes can simply be halved or quartered.
  • A Pyrex measuring cup full of uncooked potato pieces.
    You should have about 8 cups of raw potato chunks, to serve 4 as a side dish.

Sheet pan method

  • Olive oil drizzled on a metal sheet pan.
    Pour olive oil on a rimmed baking sheet (lined with parchment paper if you like) that’s large enough to hold the potatoes in one layer. A standard half-size sheet pan is a good choice.
  • Olive oil, salt and black pepper spread on a metal sheet pan.
    Sprinkle salt and pepper over the olive oil.
  • Chopped yellow potatoes and olive oil on a baking pan.
    Add the potatoes and toss to coat.
  • Seasoned chopped yellow potatoes and olive oil on a baking pan.
    Arrange each of the potatoes so that a cut side lies flat on the baking sheet. Season with a little more salt and pepper.
  • Chopped fresh garlic and rosemary leaves on a round wood board, with a bowl of olive oil, rosemary sprigs and raw potato chunks surrounding.
    Pick rosemary leaves off the stems and chop. Finely chop a clove of peeled garlic (or use a rasp grater).
  • Roasted potatoes on a metal sheet pan, with an offset spatula on the side.
    Roast the potatoes about 20 minutes at 425 F. Sprinkle the garlic and rosemary over the potatoes and stir them around.
  • Chunks of roasted potatoes on a baking sheet, with chopped garlic and rosemary sprinkled over them
    Put the pan back in the oven for 5 minutes.
Roasted golden potatoes, cut into cubes, rest on a baking sheet with fresh rosemary sprigs. A metal spatula lifts some of the crispy roasted potatoes, ready to serve.
5 from 4 ratings

Crispy Roasted Potatoes with Rosemary and Garlic

Karen Tedesco
Crispy-edged, creamy-centered roasted potatoes with rosemary and garlic — all on one sheet pan in 35 minutes. The method is simple, but two things make the difference: Cutting the potatoes into wedges for maximum pan contact, and adding the garlic in the last five minutes so it roasts without burning.
Print Recipe Pin Recipe Leave a Review
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients
 

  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper, or to taste
  • 2 pounds Yukon Gold potatoes cut into 1-½-inch chunks (see the how-to here)
  • 1 finely chopped garlic clove
  • 2 teaspoons chopped fresh rosemary

Equipment

Instructions
 

  1. Preheat the oven to 425 (220 C) degrees on a regular oven, or 400 (200 C) degrees on a fan-assisted convection oven, with the oven rack arranged in the bottom third of the oven.
  2. Pour 3 tablespoons extra virgin olive oil onto a large, rimmed baking sheet. Sprinkle ½ teaspoon of the salt and about ¼ teaspoon of black pepper over the oil. Tumble 2 pounds Yukon Gold potatoes cut into 1-½-inch chunks (see the how-to here) onto the pan and toss with your hands to coat evenly.
  3. Arrange each of the potatoes so that one of their cut sides is face down on the pan — this is key to a crisp, brown edge. Sprinkle the remaining ½ teaspoon salt and pepper over the top of the potatoes.
  4. Roast 20-25 minutes, until the edges of the potatoes are nicely golden brown. They should be sizzling in the oil. You might hear a whistling sound that indicates moisture is evaporating, which is a sign they're almost done.
  5. Remove the pan from the oven. Sprinkle 1 finely chopped garlic clove and 2 teaspoons chopped fresh rosemary over the potatoes. Use a spatula to scrape and stir them around — do this somewhat gently so you don't crush them.
  6. Return to the oven for 5 more minutes. Serve the potatoes hot out of the oven for maximum crispiness.

Notes

  • Put the oven rack in the bottom third of your oven — this is where the heat is concentrated, which helps to brown the underside of the potatoes.
  • If you’re using small, round potatoes you can slice them in half. Otherwise slice medium or large potatoes into chunks following my instructions above.
  • The roasted potatoes keep refrigerated up to 5 days. To reheat, spread the potatoes on a baking sheet and heat in 350F oven 10-15 minutes. They can also be crisped with a little olive oil using a hot skillet on the stovetop.

Nutrition per serving

Calories: 270kcal Carbohydrates: 40g Protein: 5g Fat: 11g Sodium: 595mg Fiber: 5g Sugar: 2g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Save to Pinterest
Tried this recipe?A star rating takes 5 seconds and helps more people find it.