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Roasted potatoes on sheet pan showing browning, onions, and rosemary sprigs.

Crispy Roasted Yellow Potatoes

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A comforting, golden-edged potato side dish using a British-style roasting method.
Author: Lindsay Lehrer
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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Equipment

  • Sheet pan with higher sides
  • Medium saucepan (for boiling)
  • Large mixing bowl (for roughing/shaking)
  • Knife & cutting board
  • Tongs or spatula for flipping

Ingredients

  • 3-4 lbs yellow potatoes quartered
  • ⅓ cup olive oil
  • ¼ cup flour
  • 2 tablespoons minced garlic
  • 1 red onion thinly sliced
  • 3 sprigs fresh rosemary
  • Sea salt to taste

Instructions

  • Preheat oven to 425°F. Add olive oil to a sheet pan with sides and heat for 10 minutes.
  • Boil quartered potatoes 10 minutes; drain.
  • Transfer to a bowl and shake to rough edges.
  • Toss potatoes with flour.
  • Remove hot tray, add onions, then potatoes. Season with garlic + sea salt.
  • Add rosemary, roast 40–50 minutes, flipping halfway.
  • Serve warm — golden, crispy, and so good.

Notes

• Toss halfway for even crisping.
• Baby potatoes also work well.

Nutrition

Calories: 250kcal