These garlic-rosemary roasted potatoes have crisp, deeply browned edges and soft, creamy centers. Cornstarch creates a light exterior coating, while fresh rosemary, garlic, paprika, and Parmesan add savory flavor.
Ingredients
- 2 pounds small yellow or new potatoes, quartered
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon finely chopped fresh rosemary
- 1/4 cup finely grated Parmesan, optional
- 2 tablespoons chopped fresh parsley
How to Make Crispy Roasted Potatoes
- Preheat. Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- Dry the potatoes. Wash and quarter the potatoes, then dry them thoroughly. Moisture prevents browning.
- Season. Toss with olive oil. Add cornstarch, garlic powder, onion powder, paprika, salt, pepper, and rosemary and toss until evenly coated.
- Arrange. Spread in one layer with a cut side touching the pan. Leave space between pieces.
- Roast. Roast for 25 minutes, turn, then roast for another 15 to 20 minutes until crisp and tender.
- Finish. Add Parmesan during the final 5 minutes if using. Sprinkle with parsley and serve hot.
Why Cornstarch Helps
A small amount of cornstarch absorbs surface moisture and forms a thin coating that becomes crisp in the oven. Too much can taste chalky, so measure it rather than adding a heavy layer.
Tips for Better Browning
- Use a large pan; crowded potatoes steam.
- Dry the potatoes before adding oil.
- Place at least one cut side against the hot pan.
- Do not move them too early—contact with the pan builds the crust.
Variations
Replace rosemary with thyme, add lemon zest after roasting, or omit Parmesan for a dairy-free side. For extra garlic flavor, toss with one small grated garlic clove immediately after baking.
Main Dishes That Pair Well
These potatoes are a natural side for garlic butter steak bites or creamy mushroom chicken thighs. Browse Dinner Ideas when you need more ways to build the rest of the plate.
Storage and Reheating
Refrigerate leftovers for up to 4 days. Reheat on a sheet pan at 425°F (220°C) or in an air fryer until crisp. Microwaving softens the exterior.
Frequently Asked Questions
Do I need to boil the potatoes first?
No. Small quartered potatoes cook through at the same time the outside browns.
Why are my potatoes not crispy?
They may have been wet, crowded, or turned too soon. Use a large pan and leave space between pieces.
Easy Roasted Potatoes with Garlic and Rosemary for Crispy Perfection
These craveable, delectable, and addictive roasted potatoes with garlic and rosemary are a super quick and easy side dish perfect for any meal, especially Easter. They offer a perfect combination of crispy edges and a soft, creamy interior, elevated by fresh herbs and a hint of spice.
- 2 lbs small new potatoes
- 1/4 cup olive oil
- 1 tablespoon corn starch
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1/4 cup fresh Parmesan cheese, grated (for garnish)
- Preheat your oven to a high temperature, around 400-425°F (200-220°C). If your oven has a convection setting, now is the time to use it for extra crispiness.
- Quarter the small new potatoes into even-sized pieces.
- In a large bowl, combine the quartered potatoes with the olive oil, corn starch, salt, black pepper, paprika, garlic powder, onion powder, and chopped fresh rosemary.
- Mix everything together thoroughly, ensuring all potatoes are evenly coated. You can also place them in a bowl with a tight-fitting lid and shake to coat.
- Line a large baking sheet with parchment paper for easier cleanup.
- Spread the seasoned potatoes out onto the prepared baking sheet in a single, even layer. Ensure there’s ample space between potatoes to encourage crisping.
- Pop the baking sheet into the preheated oven and roast for 35-40 minutes, or until the potatoes are golden brown, crispy on the outside, and tender on the inside. You can stir them once or twice during roasting if desired, but it’s not strictly necessary.
- Once cooked, remove the potatoes from the oven.
- Serve immediately, garnished with fresh chopped parsley and a sprinkle of fresh grated Parmesan cheese while still warm. The warmth will slightly melt the cheese, adding an extra layer of flavor.
Cut the potatoes to a similar size and dry them thoroughly before seasoning. Do not crowd the pan. Refrigerate leftovers for up to 4 days and re-crisp in a hot oven or air fryer.