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Italian Crispy roasted Potatoes

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4

Ingredients
  

  • 2 lbs. Yukon Gold or Russet potatoes peeled and cut into wedges
  • 1/2 cup extra virgin olive oil
  • 2 minced garlic cloves
  • 2 sprigs fresh rosemary or 1 tsp dried
  • Zest of 1 lemon
  • Juice of 1 lemon
  • salt and pepper to taste

Instructions
 

  • Parboil the potatoes:
    Bring a large pot of salted water to a boil.
    Add potato wedges and cook for 5-7 minutes, until just fork-tender but not falling apart.
    Drain well and let steam dry for 2 minutes.
  • Rough up the edges:
    Shake the colander gently to create a slightly rough surface on the potatoes. This helps them crisp in the oven.
  • Season the potatoes:
    Preheat oven to 425°F (220°C).
    In a large bowl, toss the potatoes with olive oil, minced garlic, rosemary, lemon zest, salt, and pepper until evenly coated.
  • Roast:
    Spread the potatoes in a single layer on a parchment-lined baking sheet.
    Roast for 35–45 minutes, flipping halfway, until deeply golden and crisp.
  • Finish with lemon:
    Remove garlic cloves and rosemary sprigs.
    Squeeze fresh lemon juice over the potatoes just before serving.

    • Serving Suggestion

    Serve hot as a side with roast chicken, grilled fish, or alongside a big Italian salad.

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