Ingredients
Equipment
Method
- Preheat your oven to 425°F. Cut the potatoes into 1-inch chunks.
- Boil the potatoes in salted water for 8 minutes until the edges soften slightly.
- Drain the potatoes. Shake them in the colander to rough up the edges.
- Toss the potatoes with olive oil, minced garlic, rosemary, salt, and pepper.
- Spread the seasoned potatoes onto a baking sheet in a single layer.
- Roast for 45 minutes, flipping the potatoes halfway through the cooking time.
Notes
Par-boiling the potatoes first helps create a crispy exterior. Do not overcrowd the baking pan. Serve these potatoes immediately after they come out of the oven.