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Crunchy Roast Potatoes

Crunchy Roast Potatoes

Rachi Fernandopulle
Crispy Roast Potatoes with rosemary and garlic
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Side Dish
Cuisine American
Servings 2 people


  • Oven


  • 700 g Potatoes (4 big potatoes) Peeled and cut in quarters
  • 6 cloves Garlic
  • 1 sprig Rosemary
  • Oil Canola, Vegetable
  • Salt & Pepper To taste


  • Place the cut potato in a pot with enough water to cover the potatoes, add 1 tsp of salt into the water
  • Boil for 20-25 mins until cooked
  • Drain it in a colander and shake vigorously in the colander, so the edges of the potatoes are smashed a bit
  • Preheat oven to 220C
  • Add oil to a flat tray and place it in the heated oven for 2 mins until the oil is heated
    ( Be careful as the oil is hot and it can burn you)
  • Take the tray out of the oven and place the potatoes carefully on the heated oil and bake it in the oven for 40 mins, turn the potatoes halfway through cooking to get an even brown colour all around the potatoes.20 mins of cooking add the rosemary sprig and garlic and continue cooking
  • Once the potatoes are brown in colour, take off the oven and enjoy.
Keyword Roast potatoes