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

Crispy Roasted Yellow Potatoes

A comforting, golden-edged potato side dish using a British-style roasting method.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Breakfast, Dinner, lunch, Side Dish, Vegetable Side
Cuisine: American, American Comfort Food, British-Inspired, Comfort Food, Weeknight Meals
Calories: 250
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

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

Notes

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