Ingredients:

  • 1.5 kg Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground, plus more to taste

Instructions:

  1. Preheat oven to 220°C (425°F).
  2. Place potato chunks in a large bowl.
  3. In the bowl with the potatoes, drizzle with olive oil. Add minced garlic, rosemary, thyme, parsley, salt, and pepper.
  4. Toss the potatoes thoroughly to ensure they are evenly coated with the oil and herbs.
  5. Spread the potatoes in a single layer on the roasting pan. Avoid overcrowding for optimal crisping.
  6. Roast in the preheated oven for 45-55 minutes, or until the potatoes are golden brown and crispy, flipping halfway through.
  7. Test for doneness by piercing a potato with a fork. It should be tender inside.
  8. Taste and add more salt and pepper as needed.
  9. Serve hot, garnished with extra fresh parsley if desired.