Perfect Crispy Roasted Potatoes

Preheat your oven to 200°C (or 400°F). This high temperature will help the potatoes get that golden brown and fabulously crispy exterior that we all know and love.

While the oven is preheating, peel and cut your potatoes into even-sized chunks, roughly about 1.5 inches each. Uniformity in size will ensure that all your potatoes cook evenly, avoiding any over or undercooked mishaps.

Next, drop your potato chunks into a large pot filled with cold water. Bring the water to a boil, then reduce the heat to medium-low and let the potatoes simmer for about 10 minutes. Parboiling the potatoes this way helps to break down their surfaces, creating more surface area that will get beautifully browned in the oven.

Once parboiled, drain the potatoes and toss them back into the dry pot. Add in your olive oil, minced garlic, salt, and pepper. Give it all a good stir, ensuring each potato chunk is well coated with the oil and seasonings.

Transfer your seasoned potatoes onto a baking tray in a single layer, making sure they are not too crowded. Tip: Use two trays if necessary. The potatoes need space between them to allow the hot oven air to circulate efficiently, helping them get crispy.

Roast the potatoes in the preheated oven for about 50 minutes to 1 hour. Halfway through the roasting time, take a moment to turn the potatoes, ensuring all sides get nicely browned and crispy.

If you're using rosemary, add it in for the last 10 minutes of roasting. It's fragrant, slightly piney, and a perfect compliment to the roasted potatoes.

Once your potatoes have attained the desired level of crispiness, remove them from the oven and let them cool slightly before serving.