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Crispy Italian Roast Potatoes with Rosemary & Garlic

Name: Crispy Italian Roast Potatoes with Rosemary & Garlic
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 kg (2.2 lb) starchy potatoes (e.g. Russet or Yukon Gold), peeled and cut into 4–5 cm chunks; 4 tablespoons extra-virgin olive oil; 4 cloves garlic, unpeeled and lightly crushed; 3 sprigs fresh rosemary; 1 teaspoon fine sea salt; ½ teaspoon freshly ground black pepper; Flaky sea salt, to finish (optional)

Patate al forno con rosmarino are a staple on Italian Sunday tables, served alongside roasts, grilled meats or simply eaten on their own. The secret is parboiling first to guarantee that irresistible contrast: a shatteringly crisp crust with a cloud-soft interior. With just five humble ingredients and minimal effort, this is Italian home cooking at its most satisfying.

10Prep (min)

45Cook (min)

55Total (min)

4Serves

EasyDifficulty

Crispy Italian Roast Potatoes with Rosemary & Garlic

Ingredients

1 kg (2.2 lb) starchy potatoes (e.g. Russet or Yukon Gold), peeled and cut into 4–5 cm chunks
4 tablespoons extra-virgin olive oil
4 cloves garlic, unpeeled and lightly crushed
3 sprigs fresh rosemary
1 teaspoon fine sea salt
½ teaspoon freshly ground black pepper
Flaky sea salt, to finish (optional)

Method

Preheat your oven to 220 °C (430 °F) fan-forced, or 240 °C (465 °F) conventional. Place a large metal roasting tin on the middle shelf to heat up while you prepare the potatoes.
Peel and cut the potatoes into evenly sized chunks, roughly 4–5 cm. Place them in a large pot of well-salted cold water and bring to a boil. Parboil for 8 minutes until the edges are just starting to soften.
Drain the potatoes thoroughly in a colander, then shake the colander vigorously for 30 seconds to rough up the surfaces — these ragged edges are what become golden and crispy in the oven.
Carefully remove the hot roasting tin from the oven and add the olive oil. Let it heat for 30 seconds, then add the potatoes in a single layer, turning each piece to coat well in the oil.
Tuck the crushed garlic cloves and rosemary sprigs among the potatoes. Season generously with salt and black pepper.
Roast for 35–45 minutes, turning the potatoes once halfway through, until deeply golden and crisp on all sides.
Remove from the oven, discard the rosemary sprigs if desired, and finish with a pinch of flaky sea salt. Serve immediately.

Tips from the kitchen

💡 Starting with a screaming-hot roasting tin and enough olive oil is non-negotiable — this is what creates the crispy crust from the very first moment the potato hits the pan.

💡 Don't crowd the tin. If the potatoes are piled on top of each other they will steam rather than roast. Use two tins if needed.

💡 For extra depth of flavour, add a small sprig of fresh sage or a few dried chilli flakes along with the rosemary.

Frequently asked questions

Which potatoes work best for crispy roast potatoes?

High-starch varieties such as Russet, Maris Piper or Italian Patate Rosse di Colfiorito give the fluffiest interior and crispiest exterior. Waxy potatoes hold their shape but do not crisp up as well.

Can I prepare the potatoes in advance?

Yes. Parboil and rough up the potatoes, then let them cool and refrigerate uncovered for up to 24 hours. The drying-out process actually improves the crispiness when they go into the oven.

Why do I need to parboil the potatoes first?

Parboiling softens the interior so it becomes fluffy during roasting, while the agitated, starchy exterior forms a crust in the hot oil. Skipping this step gives you roasted potatoes that are dense and chewy rather than crispy and light.