Roastie Potatoes

I throughly enjoy potatoes in all their forms. These ones in particular incorporate the best qualities of a potato: crispy outside, fluffy inside.

Roastie Potatoes

Yield: 6 servings Prep: 10 minutes   Cook: 75 minutes



  • 5-6 large russet potatoes, peeled and cut in half
  • kosher salt
  • 1/2 cup butter, cubed
  • 2 sprigs rosemary
  • 4 cloves garlic

Bring potatoes to a boil in salted water and par boil  for 10 minutes (do not cook all the way through).

Drain the potatoes in a colander. Toss them around a bit to rough up the potatoes edges (creates crispy bits).

Place the cubed butter in a roasting tray with the potatoes on top in a single layer. Season with salt and pepper.Cook for 35 mins at 375F.

Remove the potatoes from the oven and use a potato masher and press down on the tops of the potatoes. This will increase the surface area of the potato touching the pan (creating more crispy bits). Toss rosemary and garlic with ½ tbsp oil and add them into the roasting pan. Put everything back in the oven for 25-30 more minutes. Serve!

Tips for cooking: Salt. The. Water. It really changes everything. These potatoes need all the salt they can’t get. Don’t be shy. And, If you’re wondering why I add the rosemary and garlic halfway through its so that its not charred to death. My boyfriend found them “dry” in the middle. I gave him a solid “pffft”… I don’t think he was fully appreciating the crispy exterior, which it the whole point. If you think that could be a problem in your household, add a pad of butter when you crack it open on your plate, or smother it in gravy from the roast you may have paired it with (which is what I did). Problem solved! The world is at ease again. 

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