Ingredients:

  • 2 lbs (900g) Yukon Gold or Maris Piper potatoes, peeled and cut into 1.5-2 inch chunks
  • Water, for boiling
  • 1 tbsp (15ml) kosher salt, plus more to taste
  • 1/4 cup (60ml) olive oil
  • 2 cloves garlic, minced
  • 2 sprigs fresh rosemary, leaves roughly chopped
  • Black pepper, freshly ground, to taste

Instructions:

  1. Place the potatoes in a large pot and cover with cold water. Add 1 tbsp salt. Bring to a boil and cook for 8-10 minutes, or until the potatoes are just tender when pierced with a fork. (They shouldn't fall apart).
  2. Drain the potatoes in a colander. Return them to the pot. Give the pot a good shake and gently toss the potatoes to rough up their edges – this creates more surface area for crisping.
  3. Preheat oven to 425°F (220°C).
  4. In the roasting pan, combine olive oil, minced garlic, and rosemary. Place the pan in the preheating oven for 5 minutes to infuse the oil with flavor.
  5. Carefully remove the hot pan from the oven. Add the potatoes to the pan and toss to coat them evenly in the flavored oil. Season with salt and pepper. Arrange the potatoes in a single layer, ensuring they aren’t overcrowded.
  6. Roast for 30 minutes, then flip the potatoes. Continue roasting for another 15-25 minutes, or until golden brown and crispy on all sides.
  7. Remove from the oven and let rest for a few minutes before serving.