Crispy Roasted Potatoes with Rosemary and Garlic

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper (or to taste)
• 2 pounds Yukon Gold potatoes cut into 1-1/2-inch chunks (see the how-to here)
• 1 finely chopped garlic clove
• 2 teaspoons chopped fresh rosemary

Instructions

1. 1

   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.

2. 2

   Pour 3 tablespoons extra virgin olive oil onto a large, rimmed baking sheet. Sprinkle ½ teaspoon of the salt and about ¼ teaspoon of black pepper over the oil. Tumble 2 pounds Yukon Gold potatoes cut into 1-½-inch chunks (see the how-to here) onto the pan and toss with your hands to coat evenly.

3. 3

   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.

4. 4

   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.

5. 5

   Remove the pan from the oven. Sprinkle 1 finely chopped garlic clove and 2 teaspoons chopped fresh rosemary over the potatoes. Use a spatula to scrape and stir them around — do this somewhat gently so you don't crush them.

6. 6

   Return to the oven for 5 more minutes. Serve the potatoes hot out of the oven for maximum crispiness.