This recipe is one of the best ways to enjoy potatoes. Even if you’re not a big potato lover, you’ll be eating these straight off the sheet pan. Trust me, they are that good! They’re gluten-free, vegan, and loved by everyone. Perfect for Sunday lunches, cozy dinners, or holiday feasts and so easy that even beginners can make them. You can serve them with anything, any day of the week.
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INGREDIENTS:
1 kg / 35.2oz white potatoes
2–3 garlic cloves
Fresh bunch of rosemary
Extra virgin olive oil, EVOO
Salt & Pepper
METHOD:
1) Preheat your oven to 220°C / 428°F.
2) Rinse the potatoes well. You can peel them or keep the skin on for a more rustic texture. If you leave the skin, scrub them with a brush to remove any excess dirt.
2) Cut each potato in half lengthwise. Then cut each half in half again. Slice each piece into three even wedges. You should get about six wedges from each half, or twelve from a whole potato (but this is largely dependent on the size of your potatoes, so use this as a guide only).
4) Fill a large pot with water and bring it to a boil. Add the potato pieces and cook for about 5 minutes (without salt), just until they begin to soften. Give them a gentle stir once or twice to stop them sticking.
5) Drain the potatoes into a sieve, then plunge them into cold water to stop the cooking process. Once cool, spread them out on a clean kitchen towel and gently pat them dry.
6) Place the potatoes in a large mixing bowl. Add a generous drizzle of EVOO, crushed garlic cloves, and a sprinkle of salt and pepper. Mix gently until every piece is coated.
7) Line your baking tray with baking/parchment paper, then spread the potatoes out in a single layer. Break some fresh rosemary sprigs with your hands and scatter them over the top. Make sure the potatoes are spread out and not overlapping each other.
8) First, roast them for 20 minutes at 220°C/428°F, then take them out, flip the pieces using a fork or spoon, season again, and return to the oven for another 20 minutes. Bake for 40 to 50 minutes in total or until they turn golden and crispy.
HOW TO SERVE:
As soon as your crispy roasted potatoes come out of the oven, drizzle a touch of extra virgin olive oil on top and gently toss them in the tray to soak up all that garlicky rosemary flavor. Remove the stalks and let the leaves stay for that extra aroma.
Serve them warm in a large bowl or straight from the tray. These golden beauties are the perfect match for Nonna Maria’s Roast Leg of Lamb or Braciole (Involtini di Carne).
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Crispy Roasted Potatoes
0:16 Ingredients for the Best Crispy Roast Potatoes
0:44 Prepping the Potatoes the Right Way
1:57 Parboiling the Potatoes
3:50 How to Season the Potatoes
5:02 How to Roast the Potatoes
8:57 How to Serve Crispy Roasted Potatoes
9:23 Time to Eat the Crispy Roasted Potatoes, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
47 Comments
Not bad, so a 👍
But way too complicated! Perfect potatoes: Dice raw potatoes. Put them in a pan with olive oil and cook with the lid on the pan for about 20 minutes over medium heat, stirring occasionally. When the potatoes are done, remove the lid and cook the potatoes at high heat to achieve the desired level of browning. This results in absolutely perfect, crispy fried potatoes! The ultimate "secret ingredient": Add dried savory about 5 minutes before the end and stir in.
Sorry I disagree. To you it feels like Jamie Oliver and others are messing with your kind of food. But now it is the other way around. You are messing around with my kind of food without knowing the obvious mistakes. There are wayyyyy better ways to make crispy roasted potatoes. Do what you please but this is no pasta…
Vincenzo love this video and also pro tip ik it will be hard when you already cut them but try to leave the skin on and peel it after cuz ik how much u love ur body and just like how u don’t like to peel carrots when u use them because all the nutrients are in the skin the same applies to potatoes and when u boil then peel them most of the nutrients stet in and the skin comes of or to make it easier score the potatoes then when they start to peel when boiling take them out peel them and put them back to finish cooking after cutting them
I've been doing " wedges " like this for years! I use a delicious " blackened cajun " mix. I wonder what would happen if I added it to my pasta water!
do all the potato nations north the alps agree that this is "The BEST Crispy Roast Potatoes Recipe"? :)))
Great.
I've done something similar for years, just a tiny bit different. I for instance also add some smoked paprika powder to the potatoes as well. And I don't bake them in a tray in the oven, I use an airfryer. But the end result is about the same and it tastes really good.
The one thing, you'd said not to use any oil besides EVOO, duck or bacon fat tends to give a much deeper depth of flavor (also goose fat, but that's harder to get)
No need to add oil at the end. Crispy dry potatoes taste better.
You should try with duck fat, that is another world my friend, better than olive oil! Don't be obssessed with olive oil.
I would finish by adding thyme or rosemary finely grinded as a powder at time of serving and a little fleur de sel
Yummy looking! I roast them with an entire head of garlic.
No no no no NO!!!!!! You know pasta but in the UK WE know how to make roast potatoes. You have to use either duck, goose or beef fat (dripping). This how they should be made. I've been making these for about 30 years. It's a staple for a Sunday roast……….. https://www.youtube.com/watch?v=HSs-H_dNM6s
My grandma was making boiled potatoes with a chopped parsley on top, that was so delicious. That wasn’t crunchy. And it was going so well with chicken. This one looks also great 👍🏻
I had a very late & bountiful harvest of home garden grown potatoes, this is very timely video! Look forward to trying
Hi Vincenzo.
1. It's not true that you can not use any other types of oil. Goose and duck fat also work well, and I have seen Italians use it. Butter also works.
2. Most chefs recommend much longer boiling time. Heston says the potatoes should be boiled until they almost fall apart. I boil mine for 20 minutes, much longer than your recommended 5 minutes.
3. Potatoes should be tossed in oil after the boiling stage. This roughs up the surface, allows more oil to penetrate, and gives you a crispier potato.
4. Double roasting the potatoes gives you a more crisp, as well as a more durable crisp. It doesn't go soggy as quickly. Remove the potatoes when they turn blonde with a few brown bits. Allow to cool, then back into the oven later.
5. Because double roasting removes more water from potatoes, the potatoes need to be cut larger if you are planning to do this, otherwise you will get an unpleasantly hard roasted potato.
My neighbour from Roma used to cook it, he also taught me to cook perfect cacio e peppe, approved 🤌
Fantastic as usual Vincenzo!
I usually see these kind of roasted potatoes in Chinese restaurants, at least in Hungary. I think they sometimes add a little bit of brown sugar to it.
My wife makes these in the skillet. They’re not quite a fried potato because they’ve just been tossed in the oil
Sometimes we use Lawry’s season salt
Wonderful. Coming from the UK I would definitely approve of this. Rosemary and Garlic are a totally incredible combination. Great to serve with the Italian meat or fish course!!! I did not know that the Italians boiled first, the English roast potatoes are served larger so boiling is better for these and better for gravy which is soaked up by it in the cooking technique. Yours looks wonderful.
What if we don't have a fan in the oven??
Ahhh beautiful! I have not been able to replicate my mom's roasted potatoes. Maybe now i can! Thanks Vincenzo!❤
When roasting or frying potatos i always thought it had better texture when boiled first.
I do these the same way, but occasionally I do sweet potatoes, and in addition to olive oil I add chili oil, plus hot smoked paprika, and chili flakes.
Vincenzo,
My Grandma used to make roasted potatoes that way! I do too. Learned it from her. Grandma was taught by her mother-in-law. Delicioso!!!
Nancy
Way more wholesome than fries: Doesn't take a gallon of oil that then goes to waste, no fire hazard in the process, and you don't need detox after eating this!
Ok, I am now convinced replies to comments are written by AI.
I don't parboil my potatoes, but I roast them in advance of dinner, and put them on a fresh baking pan and reheat, with a little extra oil, just in time to serve with dinner. They come out crispy and tasty, every time.
I keep the skins on the potatoes, cuz it keeps more of the nutriments.
Bravo! So have you used this starch for the pasta yet?😅
Grazie mille 🤩
OMG – any carbs for me? I cannot share.😅 love this recipe. Love roasted potatoes. I make mine a little across from Middle Eastern and Greek.😂 I always love lemon to finish off no matter how I cook them, I do roast them in the oven like you do but I don’t boil them first.
Sometimes if I don’t want to put in the oven, I’ll do it in a pan. I cut them a little bit smaller heaps of extra-virgin olive oil oil, salt and white pepper, I cook them for a little bit first then I add time oregano pinch of dried coriander, then just before they finish all great garlic in there for a minute or so so the garlic doesn’t burn, then once it’s all done I add more salt and lemon…. Mmmmm
The cut of your potatoes, then the quick boil onto cooling, drying, then onto platter season, oil then bake. I will do too, except oregano will be my spice. Thank you Vincenzo, most desired recipe in November ☺️🍷🇮🇹
It’s similar to my recipe. I make my own herb blend. So delicious
I get crispy potatoes by simply cutting them and tossing them in olive oil and herbs, then cooking them on a cookie sheet at 375F for 40 minutes. If I cook whole potatoes, poke them, then toss with oil and butter, then cook in a baking dish until they get crisp. I’m afraid to ruin a good thing by first boiling my potatoes.
Wow 🤩 Potatoes delicious 😋
LOVE 🥔❤️
I suppose this is for dinner. Quick American breakfast potatoes are similar, but you use a frying pan. and one potato. I prefer to use a wok. Fry some bacon and use the bacon fat in the wok, cut your potato smaller (about 1 inch cubes), keep shaking the wok to get the potatoes brown on all sides. When they start to hiss, give them just a while longer and then serve hot, with over hard (or scrambled) eggs and the bacon, and a tablespoon of strawberry jam in the middle of the plate. This takes about 10 or 15 minutes, and I guarantee your overnight guest (!) will come back for more.
I do a version of this but I slice the potatoes almost like a thicker potato Chip I will try this method I think this is a simple beautiful dish definitely a low cost dish people will enjoy
Something the british does better than the italians. I also make roast potatoes with new potatoes, parboiled and mixed with paprika until it is crispy.
Tried this. Got a call from the US government and they want to know how I'm getting so much oil. Help.
Do you prefer waxy or floury potatoes. I feel floury ones make a good contrast with the crispy outside.
the potatoes have been bringing people from Italy together since the Roman time, when they would also cut some tomatoes on the side. After the roasted potatoes, the old Europeans would either have some roasted corn or dark chocolate.
Can I just say, Yum! Great recipe. Many thanks!😊
The potatoes you used appear to be Yukons or golden potatoes as us yanks call them. 😊😊
Primo!
Looks delicious would go good with the steak I am getting ready for tonight.
You want to make them crunchier vincenzo? You misses a few steps.
1. Let them steam dry after boiling, don't use a towel.
2. Shake the pan with them in to fluff up the outsides and create crevices.
3. Heat the oil before you coat them with it.
Your potatoes will be even crunchier. X
Like you, I like to parboil potatoes first. Rosemary is my favorite. I have it in my garden. Roasted garlic? Perfect. I live in Brazil.🙏