Ingredients:

  • 5 lbs Starchy Potatoes (e.g., Russet or Maris Piper), peeled and cut into roughly 1.5-inch chunks
  • 2 teaspoons Coarse Sea Salt (for boiling water)
  • 1 teaspoon Baking Powder
  • 4 tablespoons Unsalted Butter
  • 4 Large Cloves Garlic, thinly sliced
  • 2 tablespoons Olive Oil
  • 1 teaspoon Flaky Sea Salt (or to taste)
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 2 tablespoons fresh Rosemary or Thyme leaves (or a mix)

Instructions:

  1. Peel and chop potatoes into even 1.5-inch pieces. Place them in a large saucepan.
  2. Cover potatoes with cold water, add 2 teaspoons of coarse salt and the baking powder. Bring to a boil, then simmer for 8–10 minutes until the edges are starting to soften but they still hold their shape.
  3. Drain thoroughly in a colander. Return the hot, drained potatoes to the empty hot saucepan. Shake vigorously (lid on!) for about 30 seconds to 'rough up' the edges. Let them steam dry for 5 minutes.
  4. Preheat your oven to 425°F (220°C). Drizzle the baking sheet generously with olive oil and spread thinly.
  5. Carefully transfer the rough-edged potatoes onto the hot, oiled sheet, ensuring they are in a single layer. Roast for 25 minutes.
  6. While potatoes roast, melt the butter in a small skillet over medium heat. Add the sliced garlic and herbs. Cook gently for 2–3 minutes until the butter foams and the garlic is fragrant and lightly golden. Remove from heat immediately.
  7. Remove the potatoes from the oven. Pour the garlic butter mixture evenly over the potatoes. Gently toss to coat, sprinkle with flaky salt and pepper.
  8. Return the coated potatoes to the oven and roast for another 15–20 minutes, turning halfway through, until they are deep golden brown and gloriously crunchy.
  9. Serve immediately while piping hot.