The Ultimate Roast Potatoes Recipe
A Sunday Dinner Staple
There’s something special about a perfectly roasted potato dish on a lazy Sunday afternoon. With minimal prep time and effortless assembly, these mouthwatering spuds are sure to become a family favorite.
Inspired by Italian Classics
Our recipe takes its cue from the traditional potatoes served alongside Italian Porchetta and Bistecca Fiorentina. The result is a crispy, golden-brown crust that pairs beautifully with a variety of fish and meat dishes, or stands alone as a satisfying side.
Timing is Everything
When cooking these potatoes alongside our Crispy-Skin Chicken Breasts or Bistecca recipe, simply heat the oil a few minutes after putting the steak in the oven. By the time your main course is ready, the potatoes will be perfectly crisped and ready to devour.
Variations to Explore
For more inspiration, be sure to check out our Olive Potatoes, Brown Butter Hasselback Potatoes, and Roasted Fingerling Potatoes recipes.
Recipe Details
Yield: 2-3 servings
Difficulty: Easy
Total Time: 45 minutes
Active Time: 5 minutes
Ingredients
- 1 pound small to medium Red Bliss, round white, or new potatoes
- 4 tablespoons olive oil
- 2 (5-inch) rosemary sprigs
- 5 medium garlic cloves, lightly smashed
- Kosher salt
- Freshly ground black pepper
Step-by-Step Instructions
- Preheat and Prep: Heat the oven to 500°F and arrange a rack in the bottom. Clean and dry the potatoes, then cut them into halves or quarters lengthwise, depending on their size.
- Heat the Oil: When the oven is hot (about 20-30 minutes), add the oil to a 3-quart baking dish and place it on the bottom rack to heat.
- Add Potatoes and Season: Once the oil is hot and shimmering (about 3 minutes), carefully remove the dish from the oven and add the dry potatoes, rosemary, and garlic. Stir to coat in oil, and season generously with salt and freshly ground black pepper.
- Roast to Perfection: Return the dish to the oven, placing it on the bottom rack, and roast the potatoes until a nice crust has developed and they are dark golden brown, about 35 minutes.
- Finishing Touches: Remove the rosemary, stir to coat the potatoes with oil, and break up the garlic cloves. Taste and season as necessary, then serve hot and enjoy!
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