Roasted potatoes will be 'the crispiest' if you follow 3 tips

are one of the most popular dishes prepared for special occasions. But, if not cooked in the right way, the delicious dish can turn off the mood.

An expert has suggested following three easy tips to make r the crispiest. The "no muss, no fuss" recipe by will give you amazing results, the experts have claimed. Nicole Rufus wrote: "While I enjoy making all sorts of fun and creative potato recipes from the site, like crispy salt and vinegar potatoes and hot honey butter smashed potatoes, sometimes all you really want is a heap of simple, crispy roasted potatoes. No muss, no fuss! That's what this recipe is all about. These roasted potatoes will simply play a supporting role, so that your standing rib roast or honey garlic pork chops can really steal the show."

According to the experts, potatoes will turn crispier if they are boiled, rather than being roasted.

They explained: "By cooking the potatoes on the stovetop until they are tender, their time in the oven is solely dedicated to becoming caramelized and crispy. Boiling helps to soften the skin, making it easier for butter or oil to seep through, which ensures the crispiest texture achievable."

The second tip is to start the potatoes cut-side down.

And lastly, the experts have strictly suggested not to overcrowd the pan by placing the potatoes very closely to each other.

2 pounds baby or fingerling potatoes, any color

1 sprig fresh rosemary, or 1 teaspoon dried rosemary

1 tablespoon olive oil

1 teaspoon kosher salt, plus more for the water

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (optional)

2 tablespoons unsalted butter

Rake a large pot of water, add salt to it, and bring it to a boil. Add the potatoes to the boiling water and cook until fork-tender, 10 to 15 minutes.

On the other hand, pick the leaves from 1 fresh rosemary sprig and finely chop (about 1 tablespoon) and place in a small bowl

Add 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne if using.

Drain the potatoes and run under cool water; let sit in the strainer.

Melt 2 tablespoons unsalted butter in the now-empty pot over medium heat (dry the pot first if needed). Remove the pot from the heat, add the rosemary mixture, and whisk to combine.

Add the potatoes and toss until evenly coated in the butter mixture. Transfer to a rimmed baking sheet and arrange in a single layer cut-side down.

Roast until the cut sides of the potatoes are golden brown, 20 to 25 minutes. Flip the potatoes over and roast until crisp, about 15 minutes more.