Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, or Maris Piper potatoes, peeled and cut into 1.5-inch (4cm) chunks
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 1/4 cup (60ml) olive oil, extra virgin
  • 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
  • 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
  • 1/2 teaspoon black pepper, freshly ground
  • Optional: 1 tablespoon butter for extra richness (Unsalted, of course!)
  • Optional: Pinch of red pepper flakes for a bit of heat (because, why not?)

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease the roasting pan.
  2. Place potato chunks in the large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for 8-10 minutes, until slightly tender but not falling apart.
  3. Drain the potatoes in a colander. Return them to the empty pot and gently shake to rough up the edges – this creates more surface area for crispness.
  4. In the mixing bowl, combine olive oil, minced garlic, rosemary, salt, pepper, and optional red pepper flakes. Add the drained potatoes and toss to coat evenly.
  5. Spread potatoes in a single layer in the prepared roasting pan. Add small pieces of butter if desired. Roast for 35-45 minutes, flipping halfway through, until golden brown and crispy. The internal temperature should be about 205°F (96°C).
  6. Remove from oven and serve immediately. Garnish with extra rosemary if desired.