Rosemary Roasted Potatoes

Crispy on the outside and creamy on the inside, these aromatic potatoes make a versatile side dish that elevates any meal.

📝 Ingredients

• 2 pounds Yukon Gold potatoes (cut into 1 1/2-inch chunks)
• kosher salt (for water and for seasoning to taste)
• 6 tablespoons olive oil (divided)
• 3 large cloves garlic (minced)
• 1 tablespoon chopped fresh rosemary (plus more for garnish, optional)
• freshly ground black pepper
• minced fresh parsley (for garnish, optional)

👨‍🍳 Instructions

1. 1Preheat oven to 425 °F (218 °C).
2. 2Add raw potato chunks to a large saucepan and add enough water to just cover them. Add a small handful of kosher salt and bring to boil over medium-high heat. Reduce heat slightly and simmer for 8-10 minutes, until potatoes are tender outside, but firm in the center.
3. 3With potholders on each hand, use the lid to strain out the water. Cover the saucepan tightly with lid and grip the sides of the saucepan; shake firmly several times. Check to see if the potatoes look fuzzy. If not, shake again.
4. 4Add 1/4 cup (4 tablespoons) of the olive oil to potatoes and gently stir to coat. Pour potatoes out onto a rimmed baking sheet and spread into a single layer, giving each piece of potato some room.
5. 5Bake 35 to 45 minutes, stirring once about half way through, until crispy and golden brown on the outside and creamy in the middle. Transfer potatoes to a large bowl.
6. 6When potatoes are nearly done, heat remaining 2 tablespoons of olive oil in a small saucepan until glistening. Add garlic and rosemary; cook and stir 2 to 3 minutes, until garlic is lightly toasted. Pour mixture over potatoes in bowl and gently toss to coat; season to taste with salt and pepper and toss again. Transfer to serving platter or bowl and garnish with fresh parsley if desired; serve hot.