Crunchy Rosemary and Garlic Roast Potatoes

Crunchy Rosemary and Garlic Roast Potatoes

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Potatoes, a classic on every Christmas dinner table, but why not give this side dish a delightful upgrade? Join me in my kitchen as we transform ordinary potatoes into a star of the festive feast with these Crunchy Rosemary and Garlic Roast Potatoes! Imagine fluffy parts of perfection, bathed in aromatic rosemary and garlicky oil, creating a crispy potato everyone will love. Let’s make this holiday season extra special with a touch of crispiness and a dash of holiday magic!

1 kg potatoes (Yukon Gold or Maris Pipers), cut into cubes
6 cloves garlic
5 sprigs rosemary
½ cup olive oil


  1. Begin by washing and slicing the potatoes.
  2. Place the potatoes in cold, salted water and bring to a boil.
  3. Preheat the oven to 200°C/390°F.
  4. Once the potatoes are simmering, leave for 5 minutes until fork-tender.
  5. Drain and allow them to steam dry until fluffy around the edges.
  6. Add 1 cup of avocado oil or oil to a baking tray and place it in the oven to heat up for 10 – 15 minutes.
  7. Once hot, carefully add the potatoes to the oil, season generously with salt and pepper, and mix well.
  8. Place in the oven for one hour and 20 minutes, turning every 20 to 30 minutes.
  9. Meanwhile, finely chop garlic and rosemary and add them to a small mixing bowl.
  10. Pour in the olive oil and stir well. Once the potatoes are done, pour the garlic rosemary mixture over them, mix well, and bake in the oven for 3 to 4 minutes (no longer, as the garlic may burn).
  11. Sprinkle over a pinch of salt and savor the crispiness.

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