Ingredients
Method
- Preheat oven to 425°F (220°C).
- Peel potatoes if desired, then cut into uniform 1.5-inch chunks.
- Place cut potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil.
- Reduce heat to a simmer and cook for 8-10 minutes until potato edges are tender but centers remain firm.
- Drain potatoes in a colander and gently shake to rough up their edges.
- Transfer potatoes to a large mixing bowl; toss with olive oil, minced garlic, rosemary, sea salt, black pepper, and smoked paprika (if using).
- Spread potatoes in a single, uncrowded layer on a rimmed baking sheet.
- Roast for 35-40 minutes, flipping halfway through, until deep golden and crispy.
- Check seasoning; adjust salt or herbs if needed. Serve immediately.
Nutrition
Notes
Ingredient Swap: I often reach for Yukon Gold potatoes when I want a slightly creamier interior with that lovely crisp exterior; they hold up beautifully to this method.
Herb Variation: While