The secret isn’t anything fancy—it’s the little steps that actually matter: a quick parboil so the centers go fluffy, a good steam-dry so they don’t turn soggy, and enough space in the pan so the edges get properly crisp. Then, right near the end, they get a drizzle of warm garlic-rosemary oil with fresh lemon zest and a tiny bit of honey. It doesn’t make them sweet—it just smooths out the sharpness and makes the flavor feel rounded and restaurant-level.

If you’ve ever had roast potatoes come out pale, soft, or weirdly dry, this is the method that fixes that. Crunchy outside, tender inside, and the kind of aroma that makes everyone wander into the kitchen to “check something.”

Ingredients

(serves 6–8)

For the potatoes

• 3 lb 5 oz Maris Piper potatoes (or Yukon Gold) (about 1.5 kg)

• Sea salt and freshly ground black pepper

• 2–3 Tbsp olive oil (for the roasting tray)

For the garlic-rosemary oil

• 1/3 cup olive oil (80 ml)

• 4–6 garlic cloves, minced

• 1–2 Tbsp fresh rosemary, finely chopped

• Zest of 1 lemon

• 1 tsp honey

• 1/2–1 tsp kosher salt (to taste)

• 1/2 tsp black pepper

Instructions

1. Preheat the oven and heat the tray.
   Heat to 375°F / 190°C /. Place a large roasting tray in the oven while it preheats (a hot tray helps the potatoes start crisping right away).

2. Prep the potatoes.
   Peel the potatoes and cut any large ones so they’re all similar size. Rinse in cold water to remove excess surface starch.

3. Parboil.
   Add potatoes to a large pot, cover with cold salted water, bring to a boil, then cook for 7 minutes. Drain well.

4. Steam-dry and rough up the edges.
   Let the potatoes sit in the colander for 3 minutes to steam dry. Then shake the colander a few times until the edges look fluffy and slightly ragged—those bits are what turn crisp in the oven.

5. First roast.
   Carefully remove the hot tray. Add 2–3 tablespoons olive oil, then tip in the potatoes and spread them into a single layer. Season generously with salt and pepper. Roast for 30 minutes.

6. Make the garlic-rosemary oil.
   While the potatoes roast, warm 1/3 cup olive oil in a small saucepan over low heat. Add minced garlic and stir for 30 seconds to 1 minute, just until fragrant (don’t brown it). Stir in the rosemary, lemon zest, salt, and black pepper. Turn off the heat and mix in the honey. Set aside.

7. Coat and finish roasting.
   After 30 minutes, remove the tray and drizzle about two-thirds of the garlic-rosemary oil over the potatoes. Turn them carefully so the crisping sides stay intact, then return to the oven for 30–40 minutes, turning once more halfway through, until deeply golden and crisp all over.

8. Serve.
   Spoon the remaining garlic-rosemary oil over the potatoes right before serving. Taste and add a final pinch of salt if needed.

If you’re making these again (you will), pin the image below and keep it in your “go-to sides” board.

Tips & Tricks

• Dry potatoes roast. Wet potatoes steam. After you drain them, leave them in the colander for a few minutes until they stop looking shiny. If they still look glossy, they’ll never get that proper crust.

• The shake is the whole point. Don’t be gentle with the colander. A couple of confident shakes roughs up the edges, and those rough edges are what turn into the crispy bits everyone fights over.

• Hot tray = head start. Sliding the empty tray into the oven while it preheats is an easy win. When the potatoes hit the oil, you should hear a little sizzle. No sizzle usually means less color.

• Give them room or they’ll go soft. If the potatoes are piled or touching too much, they’ll sweat and stay pale. If you’re not sure, use two trays. It’s better than “almost crispy.”

• Don’t pour all the garlic oil in from the beginning. Garlic is delicate. Add most of it after the first 30 minutes so it stays fragrant instead of turning bitter. Save a spoonful for the end — that’s what makes them smell insane at the table.

• Keep the garlic oil calm. Low heat only. You’re not frying garlic, you’re just waking it up. The moment it smells amazing, you’re done. If it browns in the pot, it’ll taste harsh after roasting.

• Final salt matters. Roast potatoes always need one last tiny pinch right before serving. Taste one and adjust — it makes everything feel “finished.”

• Leftovers tip: Reheat on a tray at 400°F (205°C) for 10–15 minutes. Microwave turns them soft, oven brings the crunch back.