Crispy Rosemary Garlic Potatoes

Name: Crispy Rosemary Garlic Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: European
Ingredients: 2 lb Baby Gold Potatoes, Scrubbed; 1 1/2 tsp Kosher Salt; 3 tbsp Extra-Virgin Olive Oil; 1 1/2 tbsp Fresh Rosemary Leaves, Finely Chopped; 6 pieces Garlic Cloves, Unpeeled and Lightly Smashed; 1/2 tsp Black Pepper; 1 tsp Lemon Zest; 2 tbsp Flat-Leaf Parsley, Chopped

Crispy rosemary garlic potatoes with lemon zest and parsley

Lisa Vargas

Published: July 28, 2026

Categories: Vegetables, Vegetarian, European, Potato Sides

Tags: Vegetarian, Garlic, Easy Side Dish, Roasted Potatoes, Rosemary Potatoes

Rosemary Garlic Potatoes

Golden roasted baby potatoes with crisp edges, fragrant rosemary, mellow garlic, and a bright finish of lemon zest.

Prep Time:15 minCook Time:40 minTotal Time:55 minServings:4Difficulty:Easy

These rosemary garlic potatoes rely on a simple two-stage technique: a brief parboil softens the centers, then a hot sheet pan turns the cut surfaces deeply golden. The contrast between fluffy interiors and craggy, crisp edges makes them especially satisfying.

Fresh rosemary perfumes the oil without overwhelming the potatoes, while smashed garlic cloves roast gently in their skins and become sweet rather than bitter. Lemon zest is added only after roasting so its aroma stays fresh and vivid.

Choose small waxy or all-purpose potatoes of a similar size so they cook evenly. Leaving the skins on adds texture and keeps preparation quick; just scrub and dry them well before cutting.

Serve the potatoes alongside roast chicken, grilled fish, or a vegetable main. They are best straight from the oven, but leftovers re-crisp well on a preheated sheet pan rather than in a microwave.

Nutrition (per serving)

Calories:284 kcal

Protein:4 g

Carbs:40 g

Fat:13 g

Directions

1

Heat the oven to 450°F and place a large rimmed sheet pan on the middle rack to preheat.
2

Cut the potatoes into even 1 1/2-inch pieces, halving the smallest potatoes and quartering larger ones.
3

Put the potatoes in a saucepan, cover with cold water by 1 inch, and stir in 1 teaspoon of the salt.
4

Bring to a boil, then simmer for 8 minutes, until the outer edges are tender but the centers still resist a knife slightly.
5

Drain thoroughly and let the potatoes steam dry in the colander for 3 minutes, then shake the colander gently to roughen their surfaces.
6

Toss the potatoes with olive oil, rosemary, smashed garlic, black pepper, and the remaining 1/2 teaspoon salt.
7

Carefully spread the potatoes cut-side down on the hot pan and roast for 25 minutes, then turn and roast 7 to 10 minutes more until deeply golden and crisp.
8

Squeeze the soft roasted garlic from its skins over the potatoes, discard the skins, and toss with lemon zest and parsley before serving.

Ingredients

Baby Gold Potatoes, Scrubbed:2 lb
Kosher Salt:1 1/2 tsp
Extra-Virgin Olive Oil:3 tbsp
Fresh Rosemary Leaves, Finely Chopped:1 1/2 tbsp
Garlic Cloves, Unpeeled and Lightly Smashed:6 pieces
Black Pepper:1/2 tsp
Lemon Zest:1 tsp
Flat-Leaf Parsley, Chopped:2 tbsp

Tips & Notes

Do not crowd the sheet pan; use two pans if the potatoes cannot sit in a single layer with space between them.
Steam-drying and roughening the parboiled potatoes creates the textured surface that becomes crisp in the oven.
For reheating, place leftovers on a preheated 425°F sheet pan for 8 to 10 minutes.