Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
  • 6 cups water
  • 1 tbsp kosher salt, plus more for seasoning
  • 1/4 cup (60 ml) olive oil
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 1/2 tsp black pepper, freshly ground
  • 1/4 tsp red pepper flakes (optional)
  • 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

  1. Place potatoes in a large pot, cover with water, and add 1 tbsp of salt. Bring to a boil, then reduce heat and simmer for 8-10 minutes, until slightly tender when pierced with a fork.
  2. Drain potatoes thoroughly in a colander. Return to the pot. Gently toss/shake to rough up the edges (this creates more surface area for crisping).
  3. In a mixing bowl, combine olive oil, minced garlic, rosemary, thyme, black pepper, and red pepper flakes (if using).
  4. Pour the garlic herb oil over the potatoes and toss to coat evenly. Season with salt to taste.
  5. Spread potatoes in a single layer on the baking sheet. Roast in a preheated oven at 400°F (200°C) for 35-45 minutes, flipping halfway through, until golden brown and crispy.
  6. Remove from oven and sprinkle with fresh parsley. Serve immediately.