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This is my house recipe for crusty, crispy roasted potatoes, a simple dish that gets everyone excited whenever it’s on the table. I’ve perfected the steps for making them to a “T.” Slice yellow potatoes into chunks and roast them on a sheet pan with plenty of extra-virgin olive oil, salt and pepper. With fresh rosemary and garlic, these potatoes smell amazing in the oven — I’ll bet you can’t eat just one!
Chunky-cut roasted potatoes are undeniably delectable — with their crisp, slightly caramelized edges and creamy-soft insides, it’s honestly hard to stop eating them. When dinner doesn’t call for a side of rustic olive-oil mashed potatoes, these bite-sized beauties are what’s on the menu.
This is one of my vegetable recipes you want in your back pocket. They round out so many dinners — think of perfectly roasted chicken, or juicy brown-sugar seasoned pork chops with a pile of roasted potatoes alongside.
After years of prepping these on rotation in my house, I’ve nailed down the method to share with you.
Notes on the ingredients
- Potatoes: Waxy yellow or gold “boiling potatoes” have a tempting buttery-gold color, inside and out, along with with a pleasing creamy texture. They’re my top choice for an all-purpose potato, especially for making perfectly-crisp roasted potatoes. Yukon Gold is the most readily available variety. Use any type of yellow or gold potato, including golf-ball size baby potatoes or fingerlings.
- Garlic: I use fresh garlic (not garlic powder) because I am crazy about authentic Italian-style roasted potatoes — plus, it simply smells AMAZING. It’s important to stir the garlic into the potatoes during the last few minutes of roasting — otherwise it will burn.
- Rosemary: The scent of fresh rosemary cannot be compared, and its minty, resinous flavor matches beautifully with the neutral taste of potatoes. A small amount of rosemary instantly elevates roasted potatoes to something really savory. Stir in chopped rosemary after the potatoes are finished roasting — otherwise its fresh flavor and aroma will burn and dissipate in the oven. Rosemary is one dried herb I don’t recommend keeping in the pantry. It’s often lacking in freshness, which means it doesn’t smell or taste great. If you don’t have fresh rosemary, you can substitute fresh or dried thyme leaves.
- Extra-virgin olive oil: I always recommend choosing a good-tasting, everyday extra-virgin olive oil — you’ll definitely appreciate how good it tastes with roasted potatoes!
- Note: I don’t recommend Russet baking potatoes for this recipe. They won’t work as well because they have a much starchier texture and don’t retain a chunky shape after roasting. I also don’t use red potatoes for roasting with this method. Because they have a minimal amount of starch and are denser than yellow potatoes, they tend to take longer to roast unless they’re par-boiled first.
Step 1: Prepping and cutting potatoes for roasting
- Yellow potatoes can be round or oblong-shaped. The thin skin doesn’t need to be peeled, unless there are bad spots. 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.
Step 2: Roasting potatoes on a sheet pan
- Pro Tip: Before preheating the oven, arrange a rack in the bottom third. This is the best spot in the oven for roasting because it’s closer to the heat source, which helps to brown the surface of the potatoes.
- To keep clean up minimal, I prefer to toss the sliced potatoes with seasonings and olive oil directly on the baking sheet, rather than use a bowl. Here’s how to do it:
- If you have a convection oven, set the oven temperature to 400 degrees instead of 425F.
Chunky Rosemary-Garlic Roasted Potatoes
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper, or to taste
- 2 pounds yellow potatoes, cut into 1-½-inch chunks (see the how-to)
- 1 clove garlic, finely chopped
- 2 teaspoons chopped fresh rosemary
- 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.
- Pour the 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 the potatoes onto the pan and toss with your hands to coat evenly.
- 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.
- 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.
- Remove the pan from the oven. Sprinkle the garlic and rosemary over the potatoes. Use a spatula to scrape and stir them around — do this somewhat gently so you don't crush them.
- Return to the oven for 5 more minutes. Serve the potatoes hot out of the oven for maximum crispiness.
Karen’s Notes and Tips
- 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.
- Russet baking potatoes won’t work as well for this recipe. Because of their starchier texture they tend to fall apart after roasting.
- 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.