Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes (or Maris Piper), peeled and cut into 1 1/2 - 2 inch chunks
  • 1 tbsp kosher salt, plus more for seasoning
  • 1/2 cup (120 ml) olive oil (or rendered beef fat/duck fat)
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary, leaves finely chopped
  • 1 lemon, zest only
  • Freshly ground black pepper, to taste

Instructions:

  1. Peel and chop the potatoes into uniform pieces. Rinse well under cold water.
  2. Place potato chunks in a large pot, cover with cold, salted water (1 tbsp salt). Bring to a boil and cook until slightly tender – about 8-10 minutes. They should be easily pierced with a fork, but not falling apart.
  3. Carefully drain the potatoes in a colander. Return them to the pot (off the heat) and gently shake and toss to roughen up the edges. This creates more surface area for crispiness!
  4. While the potatoes are parboiling, preheat oven to 450°F (230°C). In a small bowl, combine olive oil (or fat), minced garlic, chopped rosemary, and lemon zest.
  5. Place the roughed-up potatoes onto the preheated baking sheet. Drizzle the garlic-rosemary oil over the potatoes, ensuring they are evenly coated. Season generously with salt and pepper.
  6. Roast for 30 minutes. Flip the potatoes with tongs and continue roasting for another 15-30 minutes, or until golden brown and incredibly crispy.
  7. Remove from the oven and let the potatoes rest for a few minutes before serving.