Chunky Rosemary-Garlic Roasted Potatoes
Serves 435 mins prep55 mins cook
My house recipe for crisp, crusty roasted potatoes with delectable brown edges and creamy insides. Roast yellow or gold potatoes on a sheet pan in the oven with plenty of extra-virgin olive oil, salt and pepper, along with fresh rosemary and garlic. I'll bet you can't eat just one!
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What you need
Instructions
0 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. 1 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. 2 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. 3 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. 4 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. 5 Return to the oven for 5 more minutes. Serve the potatoes hot out of the oven for maximum crispiness.View original recipe