Super Crunchy Oven-Roasted Potatoes with Pan Finish, Garlic & Rosemary

Crispy outside, soft inside, roasted garlic magic—movie snacks reimagined!

“Swap the usual chips for a bowl of piping hot, super-crunchy potatoes on movie night!, these potatoes are irresistibly crunchy, aromatic, and comforting. Serve them straight from the oven in a rustic bowl, with a sprinkle of sea salt and a few sprigs of rosemary for drama

Ingredients (4 servings)

• 4 medium potatoes (Yukon Gold or Russet)
• 2 tbsp corn flour (or cornstarch)
• 1–2 tbsp olive oil (plus extra for finishing)
• 2–3 whole garlic cloves per potato (keep skins on)
• 2–3 sprigs rosemary
• Salt and freshly ground black pepper

Step 1: Parboil Potatoes

1. Wash, peel (optional), and cut potatoes into wedges or chunks.
2. Place in a pot with cold salted water. Bring to boil and parboil for 5–7 minutes, until just tender on the outside but still firm inside.
3. Drain and let steam dry for a few minutes—removing surface moisture is key for crunch.

Step 2: Rough the Edges

• Shake the drained potatoes gently in the pot or bowl so their surfaces get slightly roughed up—these little ridges catch oil and crisp beautifully.

Step 3: Corn Flour Coating

1. Mix corn flour with 1 tsp salt, black pepper, and optional paprika or garlic powder.
2. Toss potatoes until lightly but evenly coated.

Step 4: Oven Bake

1. Preheat oven to 220°C / 425°F.
2. Spread potatoes on a baking sheet lined with parchment or lightly oiled.
3. Bake for 20–25 minutes, flipping halfway, until edges are golden and crisp.

Step 5: Pan Finish for Extra Crunch

1. Heat a heavy skillet (cast iron is ideal) over medium-high heat with 1–2 tbsp olive oil.
2. Add baked potatoes in batches (don’t overcrowd).
3. Toss and let them sizzle for 2–3 minutes per batch, until edges are deep golden and shatteringly crunchy.
4. In the last minute, add whole garlic cloves and rosemary sprigs to the pan. The hot oil will gently roast garlic skins and infuse rosemary aroma into the potatoes.

Step 6: Serve

• Transfer potatoes to a serving plate.
• Optional: gently squeeze garlic out of the skin onto potatoes, or leave whole for presentation.
• Sprinkle flaky salt and serve immediately while extra crunchy.

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✅ Pro Tips:

• Parboil → rough → corn flour → oven → pan finish = maximum crunch.
• High heat in both oven and pan locks exterior texture.
• Whole garlic roasted in the last minute keeps flavor aromatic but not burnt.
• Cast iron pan is perfect for that deep fried-style crunch without deep frying.