Crispy Roast Potatoes with rosemary and garlic, a side dish after my own heart. Are you looking for the best side dish for the Thanksgiving or Christmas dinner? Well, here you have one of them. And if you want to take that Sunday roast to a whole new level, you need to follow a few, very easy steps which will guarantee a smashing success every single time.
Preheat the oven to 200 degrees C (390 Fahrenheit).
Peel, wash and cut the potatoes in big chunks if you have large potatoes, if smaller, either half or quarter them.
Add them to a pan with cold water, throw in a pinch of salt, then bring to a boil. Once it reaches the boiling point, leave to simmer for 5 or so more minutes, until the edges are slightly tender.
Transfer to a colander and drain well, then shake the colander well, even if the potatoes break up slightly.
Drizzle the oil over a large roasting tray, and pop it in the oven for 3-4 minutes until the oil is smoking hot.
Add the potatoes to the tray in a single layer, turning them onto the other side to coat them well in oil. Season with salt and pepper, Scatter the rosemary sprigs around together with the unpeeled garlic cloves.
Roast for about 45-60 minutes, turning them half the way through, until golden and crispy.