Rosemary-Garlic Roasted Yukon Gold Potatoes
Serves 4
10 mins prep
25 mins cook
35 mins total
This is my house recipe for crusty, crispy roasted potatoes, a simple dish that gets everyone excited whenever it's on the table. I've perfected the steps to a "T" — toss chunks of Yukon gold potatoes on a sheet pan with plenty of extra-virgin olive oil, fresh rosemary and garlic, These potatoes smell amazing in the oven — I'll bet you can't eat just one!
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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 the 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 the potatoes 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 the garlic and 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.
