Crispiest, crunchy roast potatoes with rosemary and garlic

A truly crispy roast potato has to be one of the seven wonders of the world. Crunchy on the outside and melt-in-your-mouth on the inside; that’s the perfect roast potato!

It’s not too difficult to get those spuds roasted to a crisp, but there are a few important steps to follow if you want a perfect result every time.

Ingredients

1-2 medium potatoes 🥔 per person
Garlic 🧄 salt
Lashings of fresh rosemary 🌿
Salt and freshly ground black pepper
Sunflower oil

That’s it, totally easy list of ingredients

Method

Wash and peel potatoes. Dice roughly into desired chunk size (not too big)

Place potatoes in a large pot of cold water and bring to the boil. Cook potatoes until fork tender (not fall-apart soft)

Grease a baking tray liberally with sunflower oil (don’t use olive oil because the boiling point is off so your potatoes won’t crisp up as nicely).
Drain potatoes and place in a single layer on your baking tray (not too close together)

Mix a ½ tablespoon of garlic powder with ½ tablespoon of salt. Pull the needles off a few stalks of rosemary. Using the back of a fork, score the potatoes to roughen the surfaces. Sprinkle the garlic/salt mixture and the rosemary over the potatoes. Sprinkle with pepper. Drizzle additional sunflower oil over each potato. Add additional complete stalks of rosemary to the baking pan.

Roast in a medium-hot oven for 40 minutes, turning and re-seasoning every 15 or so minutes.

Serve with sweet cinnamon butternut mash, a salad and your favorite vegan puff pastry pie. 🥧

Enjoy 😊