Crispy tray-baked potatoes with rosemary

The secret to perfect roasted potatoes is maximising surface area and temperature. If the potato just steams in the tray, it will be soft but not crispy. Hot oil and space (don't overcrowd!) are needed for the starch to caramelise and form a golden brown crust.
🕒 Prep Time 10 mins
🍳 Cook Time 40 mins
Total Time 50 mins
🍽️ Servings 5 servings
🔥 Calories 300 kcal
🌍 Cuisine Hungarian / Homestyle

Ingredients

Equipment Needed

  • Large baking tray (so pieces aren't on top of each other)

Instructions

1

Peel and wash the potatoes, and wipe DRY. Slice into 1 cm rounds.

Tip: Wet potatoes generate steam, which prevents browning.
2

Toss with the oil, salt, pepper, and rosemary in a bowl.

Tip: This way every slice is evenly coated with oil.
3

Spread in the tray in a SINGLE layer. Bake at 200°C (or 180°C Fan) for approx. 35-40 minutes.

Tip: If they are on top of each other, they will steam.
4

Turn over halfway through. Only add the chopped garlic in the last 5 minutes.

Tip: Garlic would burn to a crisp and become bitter in 40 minutes.
5

Sprinkle with fresh parsley when serving.

Recipe FAQ

Why did it stick?
You tried to turn it too early. Wait until the crust forms, then it releases from the tray.

Ingredients

  • 800 g Potatoes (floury or roasting type)
  • 4 cloves Garlic
  • 3 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1 bunch Fresh rosemary
  • 1 bunch Fresh parsley