Extra-Crispy Garlic Rosemary Roasted Potatoes

Steps

1. Heat the oven to 450°F (230°C) with a rack in the middle. Put a sheet pan in the oven to heat.
   450°F
2. Put the potatoes in a large pot, cover with cold water by 1 inch and add 2 tablespoons salt. Bring to a

   boil (how to boil)

   Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoid

   , then

   simmer (how to simmer)

   Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid

   until the outsides are soft but the centers still resist a knife.
   ⏱ Parboil: 10 min
3. Drain well in a colander and let them steam-dry for 2 minutes. Toss them in the colander, shaking firmly, until the edges look fuzzy and roughed up. Those rough edges become the crunch.
   ⏱ Steam dry: 2 min
4. Put the potatoes in a large bowl and toss with the oil, 1 teaspoon salt and pepper.
5. Carefully take out the hot pan with oven mitts and spread the potatoes on it in a single layer. Listen for the sizzle.
6. Roast (how to roast)

   Roast Cook food uncovered in a hot oven so the outside browns while the inside cooks through. 1. Heat the oven fully before the food goes in, usually 400 to 450°F for vegetables.2. Toss vegetables with oil and salt; dry and season meat.3. Spread everything out on a sheet pan or in a roasting pan with room around each piece.4. Roast, turning vegetables once halfway, until browned at the edges.5. For meat, check the center with a thermometer. Done when: Vegetables are browned at the edges and tender in the middle; meat reaches its safe temperature. Safety: Use dry oven mitts (wet ones pass heat straight through) and tilt hot pans away from you to avoid the fat and steam.How to roast meat and vegetables: mistakes to avoid

   until the bottoms are deep golden.
   450°F⏱ Roast: 25 min
7. Flip the potatoes with a spatula, scatter the garlic and rosemary over them and roast until crisp and golden all over.
   450°F⏱ Roast: 15 min
8. Toss with parsley and a pinch more salt and serve hot.

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Tips

• Garlic burns at high heat, so it goes in for just the last stretch.
• Don't crowd the pan. Use two pans if the potatoes are touching.

Storage

Refrigerate up to 4 days. Reheat at 425°F (220°C) for 10 minutes to re-crisp.

Make ahead

Parboil and rough up the potatoes up to 1 day ahead; refrigerate uncovered, then oil and roast.

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: potatoes (August to November).