"Special" Roasted Potatoes

Was searching for a technique more than a recipe. This is great. I haven't had much success with recipes that instruct you to roast raw potatoes for a long time at high heat. That method usually yields a dry result. I boiled the potatoes completely before roasting them. I also increased the temp to 400 to get proper browning. Next time, I need to remember to cut them in shapes with high surface area to volume, like thick slices or thin wedges, for maximum crispy area.

These were awesome. I used russet potatoes and cut them in quarters and since I don't have fresh rosemary I subbed about a teaspoon of dried instead. I was looking for something with flavor that was lower in fat and this is perfect.

Fantastic! These were soooo easy to make and super crispy, flavorful and delicious. I will def be making these often~YUM!!!!! Thanks for sharing. :)

I made a couple changes to the recipe. I used dried rosemary as I didn't have fresh. I crushed the garlic cloves a bit just to get more flavour out of them. After tossing the potatoes in the oil I added some garlic powder and onion powder to taste. Had some friends over for dinner and this is the first time I ran out of potatoes. They were a smash hit.

I cannot believe what a difference this method makes! Turned out absolutely perfect on my first try. The only way I'll ever roast potatoes from now on. Thanks!

I have been looking for this kind of recipe for years, works great! So easy, too.

This is a very good recipe. I added paprika. I will keep it and use it regularly. I cut the potatoes to create more surface area, as a review I read suggested, so we could have more crunch. Perfect results.

One of my favorite potato dishes! I used minced garlic instead of garlic cloves because I didn't have any, and it worked fine. I would definitely add more spices (rosemary, thyme, etc) next time I make it. Perfectly crispy on the outside, it's a winner in my family!

Ya gotta make these!

I was actually looking for a recipe to make Greek Style Lemon Potatoes when I stumbled on these! Tonight was the 3rd time I've made these and they're my favorite way, bar-none to prepare potatoes. If you are trying to get out of the butter habit with potatoes, you will never miss it again! These are too good for butter!

So easy and delicious!

It was easy and delicious. I'd make my potato this way from now on. Thanks for this recipe.

I found this to be very bland - surprising because I added more garlic and rosemary and salt than asked for. I won't make this again.

I'm not surprised that these are excellent. The only change I made was using Yukon Gold because the market didn't have New potatoes. Nothing more to say here, really. I loved this dish and this recipe is going into heavy rotation in my home.

Good texture and everything. Next time I will add some more spices in the stirring part of the recipe.

Excellent. Wonderful recipe! Will definitely be making this again!

Only alterations I made were to the way I chopped the potatoes. I took other reviewers suggestions and cut them into thick coins so that there was as much surface area as possible for crisping. Ok there was one other alteration... mama went a bit overboard with the cayenne but that's the way she like it. DELICIOUS! Crispy and comforting. Will make this recipe again!

I made it just as the recipe called for and it was wonderful. Nice creamy inside and crispy golden brown outside. I would make this for a guest dinner. my wife loved them

We like our potatoes a little smaller, more crunchy surfaces. Great recipe!!

Very tasty recipe! I made it with "old" yellow potatoes that were large, so I cut them into quarters and did everything just like the recipe (except for I doubled the minced garlic). I was amazed how the garlic and rosemary flavors went into the potatoes while boiling! I baked them for 35 minutes, then put some shredded italian cheese on top and turned off the oven. A few minutes later, they were ready to eat and were crunchy on the outside and soft in the middle. My kid and husband loved them!

These are fabulous!

Awesome!

This recipe is simple, as is the potato flavor. So, I plan to use this recipe but include green peppers, onions, tomatoes, garlic, paprika, and cheese next time to spice it up a bit.

Chef John didn't disappoint. I will make my roasted potatoes following this simple recipe from now on. I like that I can do the boiling of the potatoes and then when we get home from whatever, I can just pop them into the oven. A definite keeper just as written.

Absolutely delicious! Its the perfect amount of crunch vs. cream. I ate it simply, with a side of sour cream sprinkled with onion salt. Made my day =) This time I cut the potatoes into quarters. Next time I'm going to try cutting them into sixths to get even more of the crispy, crunchy exterior.

These potatoes are very good. Make them as is! I like to add pepper to roasted potatoes. So I added a pinch and it was perfect! EDIT: I made this recipe using little potatoes. It came out perfect, and as a bonus, it can stretch a small batch of said potatoes.

This technique delivers crispy yet buttery potatoes! I always tried to soak my potatoes in cold water to make them crispy but it never really worked. This did! hooray!

We love these potatoes

Turned out perfect! Followed directions except added additional seasonings to par cooked potatoes. The extra step in par cooking potatoes is what makes these so very delicious! Will definitely be making again in near future. Served along side grilled steak and steamed asparagus.

These were very good. I also cut the potatoes into quarters rather than halves. Quick and easy.

Perfect roasted potatoes. Thank you.

This is a great recipe ..... I made as written and will be my go to recipe for company.....

I have followed this recipe many times and it is excellent.

I cut the recipe in half and used half of the ingredients. Potatoes were delicious. Nice and crisp on outside. Will definitely make again.

These were great! Simmered as written then put them in the airfryer for 35 minutes at 375. Crisp and creamy.

This was the easiest thing I have ever roasted. They were eaten up and none were left I will make them again!

These are really good I used a mix of baby potatoes most cut in half. My roasting time was only 20 minutes. They are flavorful. Not sure if I'd go through all the trouble of the flavoring the water again..as they are good.. they just are as good as any well seasoned roasted potatoes. (Perhaps that is due to me using baby potatoes I don't know). None the less this recipe is a 5

Very good. Different from other roasted potato recipes. Will make again for sure.

Sorry, this was a disappointment. Far too much work (Parboiling, etc) for minimal flavor return. I'll stick with the regular method of roasting potatoes.

Simple and a big hit with the family.

I made this and it was so delicious! Great flavor and loved the crisp outside. I will definitely be making this recipe more. Thank you for sharing it!

First time making these.... my husband mentioned, while the potatoes and spices were boiling on the stove... "Wow, that smells strong".... between the garlic and the rosemary... it was very fragrant.... but I continued with the making these, according to the recipe... and in the end... they were crispy on the outside and tender creamy on the inside with a light delicate flavor... I will be making these again!

I tried with other spices and it tasted great.

I was looking for a way to make crispy potatoes. I have found it. This recipe has turned out very well for me each time I have made it. I have had many compliments on these potatoes!

turned out really good. the family enjoyed it , even the fussy one.

I accidentally boiled the potatoes a bit too long, but even with that, these were incredibly tasty. I do recommend sticking them in the broiler for about 15 minutes on high to get that great cru

My husband couldn’t, stop raving about them. One of the best new recipes I’v Tried.

Quarantine version - had to make several substitutes based on what I had available. Shows how versatile this recipe is! I quartered Yukons, used dried rosemary and oregano, and ancho instead of cayenne. I also set the oven to 400. These were delicious - crispy on the outside and soft on the inside, with that wonderful garlic herb flavor infused throughout!

I found the potatoes a little bland even with the herbs and garlic in the boiling water. But the method is great, producing perfectly cooked potatoes with delightfully crispy skins. I would make this again, probably with some additional spices.

These are a hit with my husband and father. They were trying to figure out what the secret was. And, in fact there is a secret with the boiling of the potatoes before roasting. Made them per the recipe.

These were great! I used a mix of russet and red potatoes (what I had on hand) and was out of rosemary so I used Italian seasoning. The flavor was really good. Also, I turned the broiler on high for the last few minutes to crisp them up a bit more. Supuer yummy!

Made these along with a roast AMAZING base recipe my first boiling the potatoes I added half an onion garlic powder and sea salt. For the olive oil mixture I added homemade Creole seasoning and baked for 35 minutes and broiled for 5 minutes will definitely make again and again

The only change I made is I used red potatoes and dried rosemary. I will make this again. Good flavor.

Yum! Made as shown. Loved the texture from pre-boiling the potatoes. Next time, I will boil and season a double batch and freeze half before roasting in the oven.

Delicious and simple for a tasty, unconventional side. Will make again and I look forward to experimenting with flavors.

Wow, obtained the crunchy, roasted potatoes I've always wanted. The secret does seem to be in the parboiling. It may seem tedious, but it doesn't take that long and is well worth it in the final outcome.

I followed the instructions exactly and these potatoes turned out perfectly. They were creamy and fluffy on the inside, and nicely crisp on the outside. Will definitely add this recipe to my list of side dishes, and not just for special occasions! #AllrecipesAllstarsCanada #ThanksgivingSides

Add more oil and salt. Followed the recipe but they were dry and needed more seasoning

Made these for Christmas dinner. Huge hit. Will definitely make again

So tasty!

This technique is simple and yields perfectly crisp exterior with creamy interior! Salting and seasoning the water while boiling truly infuses the potatoes with flavor! Thanks for another winner, Chef John!

Made it exactly as written and they were delicious. My husband and I both loved them.

I liked the texture, but I think I will leave out the cayenne next time as I don't prefer the spiciness. Otherwise, pretty easy to prepare and yummy to eat.

These are very good & easy to make

My husband ate all of these. I didn't even get to try one! That tells me that this recipe is perfect. This is the only way I'll roast potatoes from now on.

I used sweet potatoes, which were great, but will try it next time with potatoes. Flavour was outstanding!!

I also used dry rosemary, and they turned out fantastic! Made them in the multicooker.

It worked in my new Air fryer!

I love this recipe and make it often. The bay leaf, garlic and rosemary used in the parboiling step add a very subtle special flavour to the finished dish.

Followed the recipe as written. The potatoes were amazing. Crispy on the outside and soft and creamy flesh. Will definitely make these potatoes again.

Excellent recipe! All in the technique that makes the difference.

These were perfect! Followed the recipe except I didn't have any cayenne. They were still delicious and I love this technique.

Love these potatoes! So moist inside yet crispy outside, and great flavor!

I used russet potatoes, and thyme, as I was out of rosemary. Still, these are scrumptious! So very easy to make, crispy, crunchy outside, fluffy, warm insides make these the first thing on the table to run out. This is now my favorite potato side dish. Yummmmmmm!!!!!!

So easy and delicious! I used a medley of Yukon gold, red and purple potatoes. In addition to the potatoes being fabulous, the garlic was delicious and I couldn't stop eating the crispy rosemary leaves. Will definitely make these again, probably soon.

I thought these were delicious! They were a little soggy but I think i over boiled them by 4 or 5 mins. Hubby wasnt impressed but i still liked them. We put a little butter and parm on top after cooking. Very tasty!

These turned out great. Make sure to use conventional oven setting (not airflow convection) for crispy browning. I boiled mine in the water I used for a cottage roll (plus the seasonings recommended) and it was delicious! I'd recommend spreading the potatoes out, not crowding, and cutting them to maximize crispy surface area.

New family favorite!

Chef John comes through again!

Really good. I used about 1 tsp of dried rosemary since that was all I had. It gave a nice subtle flavor to the potatoes. Will make it again.

Loved it used some different spices turned out great

These potatoes are amazing!! I was intrigued by the extra step and wanted to try them and they didn't disappoint one bit. I highly recommend making these potatoes. Crunchy outside and soft in the middle!

WOW! Love these so much.

Our family calls these Oven Browned Potatoes and we've always cooked them with a beef roast or leg of lamb, basting them with the meat juices, which have seasonings from the roast. Then, while the meat is standing before carving, we put the potatoes under the broiler until brown and crispy. DEElicious!

Perfect roast potatoes. Just like Mum always made. Yummy.

Boil and bake is the way to go! If you use dried rosemary, use a lot: heaping Tablespoon. Cut the oil: just put a little in a bowl and use your hands to coat each potato. Place the potatoes CUT SIDE UP in the pan. Finished the yummy leftovers this morning in a Ploughman's Lunch: with cheddar and sourdough bread.

This delicious way of roasting potatoes also works for taters that may have gotten a little old -- I just made it with 4 big potatoes that had started to grow eyes. Snapped off the sprouting eyes, quartered the taters and the recipe turned out wonderful!

Love, love, love this recipe!! Used a larger amount of red potatoes and put them in the oven for 55 minutes, well worth the wait!! Good reviews from all of the family members, crispy on the outside, fluffy inside; we are absolutely keeping this recipe.

Delicious. I did, however, added basil, thyme and rosemary to the mix

I've been making roasted potatoes like this for years. After draining water I put hot potatoes back in pan, put lid on and shake the potatoes a few times. This gives the potatoes a rough edge for oil to stick to. You can also shake the hot potatoes in the colander and that will do the same. I lay them out to dry (you can do this several hours ahead of time). I don't add olive oil to potatoes, instead I put the olive oil on the baking sheet I'm going to roast them on and put in hot oven. When oil starts to smoke I add the potatoes and toss so well coated. I turn the potatoes every 12 minutes or so. Yum.