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The Best Potatoes

This ridiculously simple recipe to making the best roasted potatoes you could possibly make will probably change your life. Make sure to make a lot of 'em because they will go quickly.


However many potatoes you would like, the more the better. This recipe will use about:

6-8 Medium-sized potatos

1 Head of garlic

5-7 Stems of fresh rosemary (NOT DRIED)

1 Lemon

Olive oil


Black pepper


Wash your potatoes (DO NOT peel them), then cut them into whatever size and shape you'd like. I prefer to cut them into quarters. Place your cut-up potatoes in a pot, fill with water, add a tablespoon of salt and boil for about 15 minutes; The potatoes should be soft enough to easily put a fork through, but not yet falling apart. Don't let them get *too* soft

I cannot stress enough how important this step is. Cooking the potatoes in water causes them to release all the sticky starch inside them and gives them the perfect texture, while the salt brings out all the natural flavors they have. Plus, it means a shorter time spent in the oven.

So. After you have boiled your potatoes, place them in a collander and run cold water over them so they're not too hot to handle.

Pre-heat oven to 450F

Take an oven pan, put a piece of parchment on it and rub a thin layer of olive oil onto the parchment. Place your potatoes with their skin facing up. Then either spray, rub or brush a thin layer of olive oil onto each potato.

Take apart that head of garlic and spread the cloves (peeled or unpeeled, doesn't matter) around the pan, between the potatoes.

Cut the rosemary stems into large pieces and spread them around as well, then sprinkle some paprika, salt (preferably coarse) and pepper over everything.

Take a lemon, squeeze some juice over the entire pan (just sprinkly it on, for flavor), then cut the lemon into pieces and place them on the potatoes.

Put in the oven for about 15-20 minutes (or until they just seem ready), and voila!

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