Crispy Roasted Potatoes with Rosemary and Garlic

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 [wprm-ingredient text="3 tablespoons extra virgin olive oil" uid="0"] onto a large, rimmed baking sheet. Sprinkle ½ teaspoon of the salt and about ¼ teaspoon of black pepper over the oil. Tumble [wprm-ingredient text="2 pounds Yukon Gold potatoes cut into 1-½-inch chunks (see the how-to here)" uid="3"] 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 [wprm-ingredient text="1 finely chopped garlic clove" uid="4"] and [wprm-ingredient text="2 teaspoons chopped fresh rosemary" uid="5"] 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.