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