Description
Crisp edges release a savory garlic aroma while tender potato interiors soak up hints of rosemary and olive oil, delivering a mouthwatering contrast of textures and aromas in every golden bite
Ingredients
- 500 grams potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic smashed
- 2 teaspoons fresh rosemary chopped
Instructions
- Preheat oven to 200°C (400°F).
- Peel potatoes and cut them into evenly sized pieces.
- Place potatoes in a pot of cold salted water and bring to a boil then simmer for 10 minutes until just tender.
- Drain the potatoes and return them to the pot, shaking gently to roughen the edges.
- In a large bowl toss potatoes with olive oil garlic rosemary salt and pepper until evenly coated.
- Spread the potatoes in a single layer on a baking tray and roast in the oven for 45 minutes, turning halfway through.
- Remove potatoes from the oven and let rest for a few minutes before serving.
Notes
- For extra crispiness use a cast iron baking tray or ovenproof skillet.
- Soaking potatoes in cold water for 30 minutes before cooking helps remove excess starch.
- Ensure the oven is fully preheated before roasting to achieve a golden crust.
- Leftover potatoes can be reheated in an air fryer or oven to restore crispiness.