Roasted Rustic Potatoes Recipe

Preheat

Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven. Place a large rimmed baking sheet or roasting pan in the oven while it preheats so it becomes hot (this helps crisp the potatoes).

Wash and cut

Scrub the potatoes well. Leave the skins on for a rustic texture. Cut the potatoes into even 1 to 1 1/4-inch chunks so they cook uniformly.

Parboil

Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until the edges are just starting to become tender, about 8–10 minutes (a knife should meet slight resistance). Do not fully cook.

Drain and roughen

Drain the potatoes in a colander and let steam-dry for 1–2 minutes. To create a rough surface that crisps well, return the drained potatoes to the pot, cover, and shake gently for 20–30 seconds, or toss them lightly with a fork to roughen the edges.

Prepare seasoning

In a small bowl, combine 3 tablespoons olive oil, 1 tablespoon melted butter (if using), minced garlic, chopped rosemary, chopped thyme, smoked paprika, 1 teaspoon freshly ground black pepper, and 1 teaspoon kosher salt. Mix well.

Coat potatoes

Carefully remove the hot baking sheet from the oven. Spread the parboiled potatoes in a single layer on the sheet, cut sides down where possible. Pour the oil-herb mixture evenly over the potatoes and use a spatula or tongs to turn and coat each piece so all surfaces are lightly glazed.

Space and roast

Ensure the potatoes are not crowded; leave a bit of space between pieces for hot air to circulate. Return the baking sheet to the oven and roast at 425°F (220°C) for 20 minutes.

Turn and continue roasting

After 20 minutes, remove the baking sheet and using a spatula flip the potatoes so new sides get direct heat. Roast an additional 15–20 minutes until the potatoes are deep golden-brown and crisp on the edges and tender inside. Total roasting time should be about 35–40 minutes depending on potato size and oven.

Final toss and serve

Remove the potatoes from the oven. Immediately transfer them to a serving bowl or platter. Sprinkle with chopped fresh parsley and lemon zest (if using). Taste and add a pinch more salt or pepper if needed. Serve hot.