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Extra-Crispy Garlic Rosemary Roasted Potatoes

Ingredients · Serves 6 · Prep 15 min · Total 1 hr 10 min

  • 3 lb Yukon Gold potatoes, cut into 1 1/2-inch chunks
  • 2 tbsp kosher salt, for the boiling water
  • ¼ cup olive oil
  • 1 tsp kosher salt, for seasoning
  • ½ tsp black pepper
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh parsley, chopped (optional)
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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.
  2. Put the potatoes in a large pot, cover with cold water by 1 inch and add 2 tablespoons salt. Bring to a boil, then simmer until the outsides are soft but the centers still resist a knife.
  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.
  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 until the bottoms are deep golden.
  7. Flip the potatoes with a spatula, scatter the garlic and rosemary over them and roast until crisp and golden all over.
  8. Toss with parsley and a pinch more salt and serve hot.