Ingredients:

  • 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and cut into 1-1.5 inch cubes
  • 4 tablespoons (60 ml) olive oil, extra virgin
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
  • 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
  • 1 teaspoon sea salt (or kosher salt)
  • 1/2 teaspoon black pepper, freshly ground
  • Optional: Red pepper flakes for a touch of heat

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Peel (optional) and cut the potatoes into even-sized cubes.
  3. Place potato cubes in a large pot, cover with cold water, and bring to a boil. Cook for 5-7 minutes, until slightly softened. Drain well and let steam dry.
  4. In a large mixing bowl, combine the olive oil, minced garlic, rosemary, thyme, parsley, salt, and pepper.
  5. Add the drained potatoes to the bowl and toss to coat evenly with the garlic herb mixture.
  6. Spread the potatoes in a single layer on a baking sheet. Avoid overcrowding.
  7. Roast for 45-60 minutes, flipping halfway through, until golden brown and crispy and fork-tender.
  8. Potatoes are done when easily pierced with a fork and crispy on the outside.
  9. Remove from oven and serve immediately. Garnish with extra fresh herbs, if desired.