The BEST Crispy Roast Potatoes Recipe

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!).

It’s crunch time. I’m going to show you how to make the crispiest potatoes on the outside but fluffy on the inside. The perfect roasted potatoes that you and your family need in your life. Ingredients. I have 1 kilo of good quality white potatoes. You choose any potatoes that you want, but try to go for good potatoes who are great for roasting. I’m going to use two to three garlic cloves, rosemary, extra virgin olive oil, salt and pepper. You don’t need much. You can use more potatoes, less potatoes. It doesn’t matter. You basically follow the recipe and then you add more salt or less salt, more garlic, less garlic accordingly. Okay, make sure you wash your potatoes. Okay, and what we do now, we peel it. Now, you don’t have to peel it. Some people like to have roasted potatoes with the skin on, which is fantastic. is great cuz I know many of you like the skin on the potatoes. So, you can still follow this method, this recipe with the skin on. I have decided to remove the skin because I prefer to remove it to get a crispier potato, but you don’t have to. You can cut the potatoes as you like, but what I like to do is cut in half. Okay? Then cut in half again. And I’ll show you this with this. probably make one, two, I get six potatoes out of this for me. For me, this size, it’s perfect to get great roasted potatoes. But it doesn’t have to be this size. It could be bigger if you like. Okay, I won’t go smaller than this, but you can go bigger if you want. So that you know, it might take a little bit longer to cook if it’s bigger. If you do this size, your potatoes will come out perfectly crunchy and fluffy. If you have a small potato, you don’t cut it into three, but you can do enough. You want to be consistent with the size of the potatoes. This is 1 kilo of potatoes, which is good enough to feed a family of four. One of the most important step you cannot miss to have fluffy potatoes on the inside and crunch on the outside is to boil them for about five minutes. Here I’ve got boiling water, no salt, and just put them in. We’re now going to boil the potatoes for 5 minutes. No more, no less. Okay? You don’t have to do it. For example, my dad doesn’t do the boiling part. What he does is he wash the potatoes, then he dries them and bake them straight away. It works. It’s great. In my opinion, the boiling technique takes the potatoes to the next level. But it’s up to you if you want to do this process or not. Can you see the starchy water? Look at that. You basically um you do want to remove the starch from the potatoes. I’m wondering how good is this starchy water going to be for a pasta sauce. This is very, very starchy. Get a bowl and put cold water in it. The potatoes, they have been boiled for 5 minutes. So, now we get a strainer and get the potatoes out and straight into the water. [Music] We don’t want to get burned with hot potatoes. So, by putting the potatoes in um tap water, it will uh cool them down. Okay. Get a clean kitchen towel. We’re going to put the potatoes in it to dry. Like I said, the potatoes are not boiling hot anymore. They’re just warm, which is fine. And what we do now, we just basically dry them up. We’re trying to remove all that water, and that will help us to make them crispier. All right, what we need to do now, we need to add flavors to those potatoes. So, let’s put the potatoes in a bowl. What we’re going to do now to the potatoes, we’re going to be very generous with the extra virgin olive oil. When I say generous, generous. Don’t count how much. Lots of tablespoons of extra virgin olive oil. And you do want to use extra virgin olive oil, okay? Do not use any other oils, please. I’ve got garlic cloves, which you don’t have to eat them if you want, but I think roasted garlic cloves are delicious. So, some lucky ones can eat them. I got three in there. I’m going to put salt and pepper. Just put as much salt as you like. I’m going to put a little bit now. We are quickly stirring. Okay. And I can see now that I see the pepper is at the bottom. The potatoes with the pepper at the bottom. So, it’s an indication that these ones need salt and pepper. Ooh, the smell is fantastic. We’re going to put some salt and pepper now, but we can put more later while we cook. Okay? So, don’t go crazy at the moment. Here we go. To roast the potatoes, you can use any trays that you want. For me, the most important thing is to have baking paper at the bottom of your tray. Okay? So, here I have a tray and the baking paper in it. If I was going to use a disposable aluminum tray, I will still put the baking paper at the bottom. I don’t want to have any risks of having my potatoes stuck to the bottom of the tray. All right, now we’re ready to bake those beautiful potatoes. So, straight in the tray, spread them around. We’re going to be adding some beautiful rosemary, which you can cut into small pieces. You can break some on top. Up to you how you want to serve the rosemary. You can add also sage, thyme. Um you can remove the rosemary, only use sage, only use thyme, you can use oregano, whatever you want. Okay? Any herbs. But I think potatoes and rosemary is the perfect match. The what’s important here that you need to pay attention to is the fact that all the potatoes are what we have here is one layer. Okay? We don’t have potatoes on top of each other. So you need to make sure that the amount of potatoes you’re using fit in the tray. Okay? If you have potatoes going on top of each other, we are not going to cook them evenly and we’re not going to get every single potato roasted perfectly. Okay? So, you need to have the tray big enough so that you have every single potato cooking perfectly. We’re going to cook the potatoes in a fanforced oven at 220° C for about 45 minutes. It could be five minutes less or five minutes more. This depends of your oven, but 45 minutes is the indication. When you reach the 40 minutes cooking time, check the potatoes. They might be ready or maybe half of them are, the other half not. So add the extra 5 minutes or the extra 10 minutes. I can guarantee you in maximum 50 minutes, 5 zero, these potatoes will be perfect just as they are. A look guys, it’s been 20 minutes. Look at those potatoes. Listen to the roasting sound. Sounds like little birds chipping. Now, what we want to do now is to turn the potatoes around like I like to go one by one. You don’t have to do it. Okay, I know you might want you might not want to spend the time to do this, but trust me, if you do one by one, of course, if you have lots of potatoes, you can do that. If you cook one kilo, you can do it. See, if you don’t want to do that, you can just you can just do this. It’s not going to be very accurate, okay? But you can just turn them around. Okay? Now, I’m going to add a little bit more salt. Remember before I told you we’re going to add more later on? Well, this is the time to add the salt so the salt can bake together with the potatoes. And a little bit of pepper. You don’t have to use too much pepper. I like now that the salt is gonna kind of melt on the potato. It’s going to add extra flavors. All right, back in the oven for 20 more minutes. And here are our wonderful roasted potatoes. Look how wonderful they are. Can you see? Can you see how perfectly cooked they are? You can tell already how crunchy they are by looking at them. You can see how crunchy they are. You know what I like to do at this point? I like to add a little bit more extra virgin olive oil. Why not? some beautiful fresh extra virgin oil and serve it. Look at this roasted garlic here. Look, this is full of flavors. Full full of flavors. The lucky one will eat this one. [Music] I like to give a nice toss to my potatoes so they move around. The rosemary breaks and mix a lot with the potatoes. And this is what we get. Look at this. After tossing the rosemary came off by itself. See the rosemary came off. Look at that. I just need to get more off this one. So the rosemary stock can go and we can just enjoy these beautiful potatoes. Let’s look at the inside. Look at that. Look at that. Beautiful. Perfectly cooked. Look at that. That’s what you want. I can’t stop listening to the crunch. Listen. Something the menu always keeps. The garlic. This is full of flavors. M. Look at that. Oh, an explosion of garlic flavors. M m. I believe roasted potatoes is that dish that puts everyone together. Every single country in the world loves roasted potatoes. And this is what keeps all of us connected. This is the one dish that all of us have in common. And it’s beautiful. I love it. It’s great to be sharing this recipe with you. I’m pretty sure every family makes it different. Every in that country adds different flavors, different seasoning. This is how my family likes to do it. I hope you enjoy and let me know in the comment below. How do you make it? What do you add in it? Thank you so much for watching this episode. I will see you on the next Vincenzo’s plate video recipe. Aora, roasted potatoes. What the?