Upgrade Your Basic Dinner Sides With These Crunchy Potatoes by Curtis Stone

Say goodbye to your basic dinner sides, and hello to these crispy potatoes! Bursting with flavor and a delightful crunch, these little fingerlings will be a hit with everyone at the table!

Crunchy Roasted Potatoes

Serves 4 to 6

Make-Ahead: Potatoes can be steamed (through step 2) up to 2 days ahead, then cooled, covered, and refrigerated. Proceed from step 3, adding 5 extra minutes to roasting time before adding butter, rosemary, and garlic.


  • 3 lb Yukon Gold potatoes, peeled, halved lengthwise, then cut on diagonal into 2-inch pieces
  • 3 tbs olive oil
  • 3 tbs butter
  • 6 sprigs fresh rosemary
  • 6 cloves garlic
  • 1 tbs finely chopped fresh parsley


  1. Preheat oven to 450°F. On sheet pan, arrange potatoes in even layer. Place pan in oven and pour 3 cups water over. Invert second sheet pan in offset position over pan of potatoes to mostly cover potatoes.
  2. Bake 30 minutes, or until potatoes are tender. Transfer potatoes to colander to drain water. Meanwhile, transfer empty sheet pan to oven.
  3. In colander, toss potatoes with oil and 1 1/2 tsp kosher salt. Transfer potatoes to preheated sheet pan in oven. Roast uncovered 30 minutes, or until potatoes are crisp all over.
  4. Scatter butter, rosemary, and garlic all around potatoes and shake pan to coat potatoes. Roast 15 minutes longer. Toss potatoes with parsley and season with salt and pepper.
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