I like to think of these crispy roasted potatoes as potato nuggets, aka small crispy golden bits of heaven tossed in a garlicky rosemary butter sauce. Need I say more?
Full transparency, this recipe is a bit time-intensive. Still, it’s worth the extra effort, because these potatoes are addictingly good and work as both a casual dish or show-stopping side for any holiday party!
Crispy Roasted Potatoes Ingredients
Everything you’ll need for these crispy roasted potatoes, plus a few ingredient notes!
- Yukon gold potatoes: Other potato varieties that work well are russet potatoes and baby gold potatoes.
- Butter or vegan butter: If you’re using vegan butter, I highly recommend Miyoko’s plain vegan butter.
- Garlic
- Rosemary: Fresh, not dried!
- Olive oil or avocado oil for roasting
- Kosher salt
Method Behind This Recipe
Including a step-by-step breakdown here, but the full recipe with measurements is in the recipe card below.
Start by peeling the potatoes and dicing them into either halves or quarters (you’re going for a nugget shape). Place the potatoes in a large pot, cover them with cold water, and sprinkle over 1 tbsp of kosher salt. Bring the potatoes to a boil over high heat, then reduce the heat to medium-high, and let the potatoes continue to cook for 12-15 minutes until soft. The potatoes should be tender on the outside, but firm in the center (fork tender).
Pour the potatoes into a colander and let them sit for 5-10 minutes – this will help any excess water steam off and ensure the potatoes get extra crispy in the oven. Jiggle and toss the potatoes in the colander to break up the surface of the potatoes – this gives the potatoes more nooks and crannies which will yield even crispier potatoes!
Add the potatoes to a large sheet pan, and drizzle with olive oil or avocado oil (make sure they’re in a single layer with a bit of space in between). Roast the potatoes for 35-40 minutes, or until golden-brown and crisp, mixing and tossing the potatoes three times throughout.
In parallel, while the potatoes roast, make the butter sauce. Once the potatoes are done, spoon over the butter sauce, toss to coat, and sprinkle with flakey salt for garnish. Serve immediately.
So excited for you to make this! Don’t forget to leave a rating and review below! If you have any questions, leave a comment below or send me a DM on Instagram.
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Crispy Roasted Potatoes (Potato Nuggets)
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 3–4 servings 1x
- Category: Side Dishes
- Cuisine: American
Description
Crispy roasted potatoes or as I like to call them, potato nuggets, aka small crispy golden bits of heaven tossed in a garlicky rosemary butter sauce!
Ingredients
- 2 lbs (760 g) yukon gold potatoes or baby gold potatoes
- Kosher salt
- Olive oil or avocado oil for roasting
- 4 tbsp (64 g) butter or vegan butter
- 5 cloves (15 g) garlic, smashed and roughly chopped
- 3 sprigs rosemary, leaves finely minced (3 g minced)
- Flakey salt for serving
Instructions
- Preheat the oven to 450°F and move the oven rack to the top.
- Prep the potatoes. Peel the potatoes and dice them into either halves or quarters (you’re looking for a nugget shape).
- Boil the potatoes. Place the potatoes in a large pot, cover them with cold water, and sprinkle over 1 tbsp of kosher salt. Bring the potatoes to a boil over high heat, then reduce the heat to medium-high, and let the potatoes continue to cook for 12-15 minutes until soft. The potatoes should be tender outside, but firm in the center (fork tender). Pour the potatoes into a colander and let them sit for 5-10 minutes – this will help any excess water steam off and ensure the potatoes get extra crispy in the oven. Jiggle and toss the potatoes in the colander to rough up the surface of the potatoes – this gives the potatoes more nooks and crannies which will yield even crispier potatoes!
- Roast the potatoes. Add the potatoes to a large sheet pan and drizzle with olive oil or avocado oil (make sure they’re in a single layer and with a bit of space in between). Roast the potatoes for 35-40 minutes, or until golden-brown and crisp, mixing and tossing the potatoes three times throughout.
- Make the butter sauce. About 10 minutes before the potatoes are done, make the butter sauce. In a saucepan, add the butter and garlic, and cook on medium until the garlic starts to turns golden. Take off the heat and stir in the rosemary. Set aside.
- Spoon over the butter sauce and serve. Once the potatoes are done, spoon over the butter sauce, toss to coat, and sprinkle with flakey salt for garnish. Serve immediately.
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