This recipe is one of the best ways to enjoy potatoes. Even if you’re not a big potato lover, you’ll be eating these straight off the sheet pan. Trust me, they are that good! They’re gluten-free, vegan, and loved by everyone. Perfect for Sunday lunches, cozy dinners, or holiday feasts and so easy that even beginners can make them. You can serve them with anything, any day of the week.
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https://www.vincenzosplate.com/the-best-crispy-roasted-potatoes-recipe/
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INGREDIENTS:
1 kg / 35.2oz white potatoes
2–3 garlic cloves
Fresh bunch of rosemary
Extra virgin olive oil, EVOO
Salt & Pepper
METHOD:
1) Preheat your oven to 220°C / 428°F.
2) Rinse the potatoes well. You can peel them or keep the skin on for a more rustic texture. If you leave the skin, scrub them with a brush to remove any excess dirt.
2) Cut each potato in half lengthwise. Then cut each half in half again. Slice each piece into three even wedges. You should get about six wedges from each half, or twelve from a whole potato (but this is largely dependent on the size of your potatoes, so use this as a guide only).
4) Fill a large pot with water and bring it to a boil. Add the potato pieces and cook for about 5 minutes (without salt), just until they begin to soften. Give them a gentle stir once or twice to stop them sticking.
5) Drain the potatoes into a sieve, then plunge them into cold water to stop the cooking process. Once cool, spread them out on a clean kitchen towel and gently pat them dry.
6) Place the potatoes in a large mixing bowl. Add a generous drizzle of EVOO, crushed garlic cloves, and a sprinkle of salt and pepper. Mix gently until every piece is coated.
7) Line your baking tray with baking/parchment paper, then spread the potatoes out in a single layer. Break some fresh rosemary sprigs with your hands and scatter them over the top. Make sure the potatoes are spread out and not overlapping each other.
8) First, roast them for 20 minutes at 220°C/428°F, then take them out, flip the pieces using a fork or spoon, season again, and return to the oven for another 20 minutes. Bake for 40 to 50 minutes in total or until they turn golden and crispy.
HOW TO SERVE:
As soon as your crispy roasted potatoes come out of the oven, drizzle a touch of extra virgin olive oil on top and gently toss them in the tray to soak up all that garlicky rosemary flavor. Remove the stalks and let the leaves stay for that extra aroma.
Serve them warm in a large bowl or straight from the tray. These golden beauties are the perfect match for Nonna Maria’s Roast Leg of Lamb or Braciole (Involtini di Carne).
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Crispy Roasted Potatoes
0:16 Ingredients for the Best Crispy Roast Potatoes
0:44 Prepping the Potatoes the Right Way
1:57 Parboiling the Potatoes
3:50 How to Season the Potatoes
5:02 How to Roast the Potatoes
8:57 How to Serve Crispy Roasted Potatoes
9:23 Time to Eat the Crispy Roasted Potatoes, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
When roasting or frying potatos i always thought it had better texture when boiled first.
I do these the same way, but occasionally I do sweet potatoes, and in addition to olive oil I add chili oil, plus hot smoked paprika, and chili flakes.
Vincenzo,
My Grandma used to make roasted potatoes that way! I do too. Learned it from her. Grandma was taught by her mother-in-law. Delicioso!!!
Nancy
Way more wholesome than fries: Doesn't take a gallon of oil that then goes to waste, no fire hazard in the process, and you don't need detox after eating this!
Ok, I am now convinced replies to comments are written by AI.
I don't parboil my potatoes, but I roast them in advance of dinner, and put them on a fresh baking pan and reheat, with a little extra oil, just in time to serve with dinner. They come out crispy and tasty, every time.
I keep the skins on the potatoes, cuz it keeps more of the nutriments.
Bravo! So have you used this starch for the pasta yet?😅
Grazie mille 🤩
OMG – any carbs for me? I cannot share.😅 love this recipe. Love roasted potatoes. I make mine a little across from Middle Eastern and Greek.😂 I always love lemon to finish off no matter how I cook them, I do roast them in the oven like you do but I don’t boil them first.
Sometimes if I don’t want to put in the oven, I’ll do it in a pan. I cut them a little bit smaller heaps of extra-virgin olive oil oil, salt and white pepper, I cook them for a little bit first then I add time oregano pinch of dried coriander, then just before they finish all great garlic in there for a minute or so so the garlic doesn’t burn, then once it’s all done I add more salt and lemon…. Mmmmm