Crispy Roasted Potatoes with Rosemary and Garlic
Serves 4
10 mins prep
25 mins cook
35 mins total
Crispy-edged, creamy-centered roasted potatoes with rosemary and garlic — all on one sheet pan in 35 minutes. The method is simple, but two things make the difference: Cutting the potatoes into wedges for maximum pan contact, and adding the garlic in the last five minutes so it roasts without burning.
Preheat the oven to 425 (220 C) degrees on a regular oven, or 400 (200 C) degrees on a fan-assisted convection oven, with the oven rack arranged in the bottom third of the oven.
Pour 3 tablespoons extra virgin olive oil onto a large, rimmed baking sheet. Sprinkle ½ teaspoon of the salt and about ¼ teaspoon of black pepper over the oil. Tumble 2 pounds Yukon Gold potatoes cut into 1-½-inch chunks (see the how-to here) onto the pan and toss with your hands to coat evenly.
Arrange each of the potatoes so that one of their cut sides is face down on the pan — this is key to a crisp, brown edge. Sprinkle the remaining ½ teaspoon salt and pepper over the top of the potatoes.
Roast 20-25 minutes, until the edges of the potatoes are nicely golden brown. They should be sizzling in the oil. You might hear a whistling sound that indicates moisture is evaporating, which is a sign they're almost done.
Remove the pan from the oven. Sprinkle 1 finely chopped garlic clove and 2 teaspoons chopped fresh rosemary over the potatoes. Use a spatula to scrape and stir them around — do this somewhat gently so you don't crush them.
Return to the oven for 5 more minutes. Serve the potatoes hot out of the oven for maximum crispiness.