Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
  • Water (enough to cover the potatoes)
  • 2 tbsp (30g) Salt
  • 1/4 cup (60ml) Olive oil
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 tsp Dried rosemary (optional)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Place potato chunks in a large pot, cover with generously salted water, and bring to a boil. Cook for 8-10 minutes, or until just fork-tender. Drain immediately in a colander.
  2. Return the drained potatoes to the empty pot. Place the lid on, and shake gently and vigorously for about 30 seconds to roughen the edges.
  3. Preheat oven to 400°F (200°C/Gas Mark 6). Add the oil to the baking sheet and place it in the oven to heat up for about 5 minutes.
  4. Carefully remove the hot baking sheet from the oven. Add the fluffed potatoes to the hot oil. Toss to coat. Sprinkle evenly with garlic powder, onion powder, rosemary (if using), salt, and pepper. Arrange potatoes in a single layer.
  5. Roast for 30 minutes, then flip the potatoes using a spatula. Continue roasting for another 15-30 minutes, or until golden brown and crispy, flipping once more halfway through if needed.