Rosemary salt roast potatoes are the ultimate side dish: fluffy on the inside, shatteringly crisp on the outside, and perfumed with fragrant rosemary and flaky salt. The technique of parboiling and roughing up the potatoes creates a starchy surface that crisps beautifully in hot oil, while the rosemary infuses the oil for deep, savory flavor. This recipe delivers consistently golden, herb-crusted potatoes that pair with everything from roast chicken to a simple steak.
Ingredients
- 2 lb (900 g) Yukon Gold or Russet potatoes, peeled and cut into 2-inch (5 cm) chunks
- 2 tbsp (30 g) kosher salt, plus more for the boiling water
- 3 tbsp (45 ml) olive oil or duck fat
- 2 tbsp (6 g) fresh rosemary, finely chopped (or 2 tsp dried rosemary)
- 1 tsp (5 g) flaky sea salt, such as Maldon, for finishing
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C). Place a large rimmed baking sheet in the oven while it heats.
- Place the potato chunks in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1 tablespoon of kosher salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook for 8–10 minutes, until the potatoes are just fork-tender but not falling apart.
- Drain the potatoes in a colander. Let them steam dry for 2–3 minutes. Then, shake the colander vigorously a few times to rough up the edges—this creates a starchy surface that crisps up beautifully.
- In a large bowl, combine the olive oil and chopped rosemary. Add the potatoes and toss gently until every piece is coated. Season with black pepper and the remaining 1 tablespoon of kosher salt, tossing again.
- Carefully remove the hot baking sheet from the oven. Transfer the potatoes to the sheet in a single layer, leaving space between each piece.
- Roast for 25 minutes, then flip the potatoes with a spatula. Continue roasting for another 25–30 minutes, flipping once more halfway through, until the potatoes are deep golden brown and crispy on all sides.
- Remove from the oven and immediately sprinkle with flaky sea salt. Serve hot.
Tips
- Choose the right potato: Waxy potatoes like red or new potatoes won’t crisp as well; use starchy or all-purpose varieties like Russet or Yukon Gold for the best texture.
- Don’t skip the parboil: This step is essential for fluffy interiors and crispy exteriors. If you skip it, the potatoes will be dense and less crispy.
- Use a hot pan: Adding the potatoes to a preheated baking sheet gives them an immediate sizzle, which helps prevent sticking and promotes crispiness.
- Substitute fresh rosemary: If you only have dried rosemary, use 2 teaspoons and add it halfway through roasting to prevent it from burning.
Serving Suggestions
These rosemary salt roast potatoes are incredibly versatile. Serve them alongside roasted chicken, grilled steak, or pan-seared salmon. They also make a hearty addition to a Sunday roast or a festive holiday table. For a vegetarian meal, pair them with a crisp green salad and a dollop of garlic aioli for dipping.
Variations
- Garlic Rosemary: Add 4 smashed garlic cloves to the oil before tossing the potatoes. Roast as directed; the garlic will soften and caramelize.
- Lemon Zest: After roasting, toss the potatoes with the zest of one lemon for a bright, citrusy finish.
- Spicy Kick: Add ½ teaspoon of smoked paprika or cayenne pepper to the oil mixture for a smoky, spicy twist.
- Parmesan Crust: Sprinkle ¼ cup (25 g) of grated Parmesan cheese over the potatoes during the last 10 minutes of roasting for a cheesy, savory crust.
Storage and Reheating
Store leftover potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 400°F (200°C) oven for 8–10 minutes, or until heated through and crispy again. Avoid microwaving, as it will make them soggy. If you have a large batch, you can freeze the roasted potatoes for up to 3 months; reheat directly from frozen in a 425°F (220°C) oven for 15–20 minutes.
Frequently Asked Questions
Can I use olive oil instead of duck fat? Yes, olive oil works perfectly and gives a lighter flavor. Duck fat or beef tallow will yield an even richer, crispier result, but olive oil is a great everyday choice.
Why do my potatoes stick to the pan? This usually happens if the pan isn’t hot enough or if you don’t use enough oil. Make sure the baking sheet is preheated and the potatoes are well coated. Also, use a metal spatula to flip them—they release more easily when properly crisped.
Can I leave the skin on? Absolutely. Scrub the potatoes well and skip peeling. The skin adds texture and nutrients. Just make sure to cut them into even chunks.
How do I make them extra crispy? After draining, let the potatoes sit in the colander for 5 minutes to steam off excess moisture. You can also toss them with a tablespoon of semolina or cornstarch before adding the oil—this absorbs surface moisture and boosts crispiness.
Can I prepare these ahead of time? You can parboil and rough up the potatoes up to 24 hours in advance. Store them covered in the refrigerator, then toss with oil and rosemary just before roasting. You may need to add 5–10 minutes to the roasting time if they’re cold.
What if I don’t have fresh rosemary? Dried rosemary works, but use about 1 teaspoon (since dried is more potent) and add it halfway through roasting to avoid burning. Alternatively, try thyme or oregano for a different herb profile.
Related
- Sea Salt Sweet Potato Chips Recipe
- Jean Kay’s Pasties Iron Mountain Recipe
- Jeff Mauro Pork Tenderloin Sandwich: A Crispy Hoosier Classic
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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