We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boiled until fork-tender, these potatoes are tossed to create scrunchy edges, seasoned with salt, black pepper, and garlic powder, and baked until golden and crispy. Fresh rosemary and garlic cloves are added midway for an aromatic finish.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Want to keep this recipe for later? We can email it to you!
Boil potatoes in salted water until fork tender but not fully cooked.
Strain the potatoes completely and toss them in the strainer to create scrunchy edges.
Drizzle olive oil on a tray and lay the potatoes on it.
Season the potatoes with salt, black pepper, and garlic powder.
Bake in the oven at 180°C for 20 minutes.
Remove the tray from the oven and add fresh rosemary sprigs and garlic cloves.
Place the tray back in the oven and bake for about 30 minutes or until golden and crispy.
Want to keep this recipe for later? We can email it to you!
Tossing the potatoes in the strainer helps create scrunchy edges that crisp up beautifully in the oven.
Use fresh rosemary for a more aromatic flavor.
Can I use other herbs instead of rosemary?
Yes, thyme or oregano can be used as substitutes for rosemary.
What type of potatoes work best for this recipe?
Starchy potatoes like Russet or Yukon Gold work best for crispy edges.
Can I make this recipe ahead of time?
You can boil the potatoes ahead of time and store them in the fridge. Bake them when ready to serve.
What if I don’t have garlic powder?
You can use minced fresh garlic as a substitute for garlic powder.
How do I know when the potatoes are done?
The potatoes are done when they are golden and crispy on the outside.
