Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1 ½-inch chunks
  • Water, for boiling
  • Salt, for seasoning the boiling water and potatoes
  • ¼ cup (60ml) olive oil (good quality extra virgin, please!)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
  • ½ teaspoon black pepper
  • Optional: Maldon sea salt flakes, for finishing

Instructions:

  1. Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for 8-10 minutes, or until just fork-tender.
  2. Drain the potatoes well in a colander. Return them to the pot. With the lid on, gently shake the pot to 'rough up' the edges of the potatoes. This creates more surface area for crisping.
  3. Preheat oven to 400°F (200°C). Add the olive oil to your large roasting pan and place it in the preheating oven so the oil gets hot.
  4. In a large bowl, combine the potatoes with the garlic, rosemary, salt, and pepper. Toss to coat evenly.
  5. Carefully remove the hot roasting pan from the oven. Gently transfer the potatoes to the hot oil in a single layer (don't overcrowd the pan!). Turn the potatoes to coat them in the hot oil.
  6. Roast for 30 minutes. Flip the potatoes and roast for another 15-30 minutes, or until golden brown and crispy all over. Check frequently and remove when desired color and crispness are achieved.
  7. Remove from oven. Sprinkle with Maldon sea salt flakes (if using) and serve immediately.