Extra Crispy Roasted Potatoes are a side dish dream. Not only do they have the perfect balance of crunch and creamy, but rosemary gives them just the right hint of fall flavor. Lightly-salted and herbacious, these Rosemary Potatoes crisp up perfectly with the right amount of heat, breathing room, and olive oil. Just be mindful of the recipe during prep and let your oven take care of the heavy lifting. A quick turn in the microwave to par-cook ensures an even roast, inside and out.
Position a rack in the lower third of the oven and heat to 425°F. Line a baking sheet with parchment paper or spray with olive oil cooking spray.
Combine potatoes, 1 c water, and 1 tsp kosher salt in a microwave safe bowl. Cover with a plate and microwave on high for 5 minutes.
Drain the potatoes, then return to the bowl and toss. The residual heat from the bowl will evaporate any remaining water droplets.
Add the olive oil, rosemary, and pepper to the bowl, then toss to combine.
Spread the potatoes evenly over the prepared baking sheet, ensuring the potatoes aren’t touching. Season with the remaining salt, then transfer to the oven. Roast 40-45 minutes, flipping once halfway through, until golden brown and crisp on the outside and tender on the inside. Serve immediately.