Happy Memorial Day weekend everyone! Need a great side dish for this weekend? Make these crispy rosemary roasted potatoes and everyone will be happy. These potatoes are perfectly crispy on the outside and soft on the inside! I don’t really like potatoes unless they are in some type of french fry form because I like them crispy, so these are a favorite of mine. My husband and I always like to go on french fry runs to find the best fries out there. We love them crispy on the outside, well-seasoned, and soft on the inside. Since we started making these on a weekly basis in our home, we go on less french fry runs because these crispy rosemary potatoes are seriously so good! It definitely satisfies the french fries craving and is so much healthier. 🙂 I don’t use very much oil either. The trick to getting them crispy is parboiling the potatoes first before you bake them. It makes the flesh soften and get a little broken up which creates the extra crispiness when baked.
Crispy Rosemary Roasted Potatoes Serves 2 1 medium to large potato 1 tsp olive oil 1/2 tsp sea salt 1/4 tsp garlic powder 1 tsp dried rosemary fresh ground pepper
Preheat oven to 400 degrees F. Peel the potato and cut them into preferred chunks.
Place potatoes in a pot of water, making sure the water completely covers the potatoes, and boil until you can stab a fork in it. About 7-9 minutes.
Drain and place the potatoes in a medium sized bowl. Add the oil, salt, garlic powder, rosemary, and ground pepper to the bowl. Use a spoon to combine well, making sure everything is evenly distributed.
Transfer potatoes to a lined baking tray and bake for 20 minutes. Flip the potatoes and bake for another 10-20 minutes depending on your oven and your desired level of crispiness. I take them out when they are a nice deep golden brown.
Adjust seasonings if needed and enjoy!