Roasted Potatoes (Crispy Outside, Fluffy Inside)
Golden, crunchy wedges/cubes with a rosemary-garlic aroma—simple, reliable, and perfect with anything from chicken to veggies.
Easy~290 kcal per serving (serves 4)
Recipe video
Method
- 1
Heat oven to 220°C / 425°F. Put a sheet pan inside to preheat.
- 2
Cut potatoes into 3–4 cm chunks or wedges for even cooking.
- 3
Parboil: simmer in salted water 8–10 min until edges soften. Drain well.
- 4
Shake in the colander to rough up edges; steam-dry 2–3 min.
- 5
Toss potatoes with oil, salt, pepper, garlic powder, paprika, rosemary (and cornstarch if using).
- 6
Carefully spread on hot pan in a single layer, cut-sides down, spaced apart.
- 7
Roast 20 min, flip, then roast 15–25 min until deep golden and crisp.
- 8
Finish with a pinch of salt and extra rosemary; serve hot.
- 9
Type of Dish
- 10
Side dish
Chef notes
- s Chopped parsley + flaky salt Serve with garlic aioli, sour cream, or spicy ketchup Great alongside roasted chicken, grilled fish, or a veggie bowl