Crispy Rosemary Butter Roasted Potatoes – Irresistible
Golden, buttery-hasselback-style potatoes bursting with garlic and rosemary—crispy on the outside, tender inside, and utterly irresistible.
Equipment
- Roasting pan
- Sharp knife or spoons for slicing
- Mixing Bowl
Ingredients
Main Ingredients
- 3 pounds small Yukon gold potatoes
- 6 tablespoons salted butter melted
- 1 tablespoon chopped fresh rosemary
- 3 sprigs rosemary for roasting
- 4-6 cloves garlic smashed
- Kosher salt to taste
- Black pepper to taste
- Flaky sea salt for serving
Instructions
- Preheat oven to 450 °F (230 °C).
- Slice each potato thinly about 1/8 inch, leaving 1/4 inch at the bottom intact (use two spoons as a guide).
- In a bowl, mix melted butter with chopped rosemary, kosher salt, and black pepper.
- Place sliced potatoes in a large roasting pan. Toss with rosemary-butter mixture, add smashed garlic and rosemary sprigs, gently coat.
- Arrange potatoes cut side down, then roast for 20–25 minutes until golden.
- Flip potatoes, baste with pan butter, and roast another 20–25 minutes until crispy and golden brown.
- Remove from oven, drizzle pan butter over top, sprinkle with flaky sea salt, garnish with fried rosemary, and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3–5 days or freeze up to 2 months; reheat in oven for crispiness :contentReference[oaicite:1]{index=1}.