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Audrey's Crispy Roasted Potatoes

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"This is a clever recipe. Incorporating the infused herb to the potato is smart and pretty easy. Great side dish!"

Serves 6 to 10 | Prep Time 15 minutes | Cook Time 45 minutes

Why I Love This Recipe

This course is relatively health and easy for anyone to practice at home

- Audrey Huang (Shanghai Office Manager)

Ingredients You'll Need

3lb of Russet Potatoes, peeled and roughly cut into large chunks
8 Cloves of Garlic, smashed but not peeled
2 Large Sprigs of Rosemary
1/3 cup of Olive Oil
Salt and Pepper to taste
1 Bulb of Garlic, halved horizontally
Bit more Fresh Rosemary


Preheat your oven to 450 degrees

In a small saucepan, add the oil, rosemary and garlic, cook over medium-low heat until the garlic and rosemary turn a lightly golden-brown color, remove from the heat and set aside

Bring a large pot of water to a boil, add a generous amount of salt, add the potatoes, cook for 3 minutes, then drain really well and toss them a couple times to rough up the edges and place them in roasting pan

Pour half of the infused oil (reserve the garlic and rosemary to garnish at the end) over the potatoes (you might need to add some more, potatoes need a lot of oil to get nice and crispy) arrange the halved garlic bulb in the pan, sprinkle with more salt and some black pepper along with a bit more fresh rosemary, then roast for about 35 to 45 minutes or until golden brown and crispy

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