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Crispiest-Rosemary Garlic Potatoes

These are the crispiest potatoes you will ever have! By par-boiling the potatoes and getting them a little rough around the edges before popping them in the oven, it allows the surface area of the potatoes to get extra crispy!

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 40 minutes


2 lbs potatoes (I used white potatoes)

3 tbsp. Olive Oil

2 tsp Garlic Powder

2 tsp fresh Rosemary

½ tsp. Salt

½ tsp Black Pepper

  1. Put a pot of water on the stove to boil and preheat your oven to 425F.

  2. Wash your potatoes and dice into evenly sized cubes and add to your boiling water. Cook for 15 minutes or until they start to become fork-tender but not all the way cooked through.

  3. Once your potatoes are par-boiled, add them to a large bowl and toss with Olive Oil and seasonings. Your potatoes will start to get mushy but that’s what we want!

  4. Lay down parchment paper on a sheet pan and evenly distribute the potatoes.

  5. Cook in the oven for an additional 20 minutes or until crispy & golden brown!


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