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Quick Side Dish Roast-Potatoes

Crispy, golden roast potatoes with garlic, rosemary, lemon zest, honey, and parmesan fast prep, big flavor, perfect any night.
Prep Time15 minutes
Active Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: American, British
Keyword: crispy roast potatoes, easy roast potatoes, quick side dish roast-potatoes
Yield: 4 servings
Calories: 290kcal

Ingredients

  • 1 kg potatoes Russets, Red, or Yukon Gold, peeled and chopped into chunks
  • ¼ cup duck fat goose fat, or vegetable oil (enough to coat pan)
  • 1 sprig rosemary minced
  • 1 lemon zest
  • 4 –5 garlic cloves minced
  • 3 tbsp olive oil
  • 1 tbsp honey
  • ¼ cup grated parmesan
  • Salt and black pepper to taste
  • Fresh parsley chopped (garnish)

Instructions

Boil & Prep

  • Boil potato chunks in salted water for 15 minutes until fork-tender. Drain, return to the pot, cover and shake to rough up edges. Let dry 10–15 minutes.
    Potatoes boiling in salted water for quick side dish roast-potatoes

Garlic-Rosemary Oil

  • Mix garlic, rosemary, lemon zest, olive oil, salt, and pepper; set aside.
    Garlic and rosemary oil mix for crispy roast potatoes

Roast Until Crispy

  • Heat chosen fat in a baking pan at 200°C/390°F for 15 minutes. Carefully add potatoes, toss to coat, and roast 1–1½ hours, flipping every 25–30 minutes.
    Crispy roast potatoes coated with garlic rosemary oil

Finish & Serve

  • In the last 30 minutes, toss with the garlic-rosemary oil. Roast until deep golden, then finish with honey, parmesan, and parsley. Serve hot.
    Crispy golden roast potato close-up

Video

Notes

Swap rosemary for thyme or add a pinch of smoked paprika for warmth.
Spread potatoes across two pans if crowded for better crisping.
Air-fryer option: 200°C/390°F for 25–30 minutes, shaking halfway.