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Deliciously Crispy Roast Potatoes for Any Occasion

Tasty Roast Potatoes made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 pounds of Yukon Gold potatoes
  • 4 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh rosemary chopped
  • Black pepper to taste

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Wash and peel the Yukon Gold potatoes, then cut them into even chunks.
  3. Place the potato chunks in a large pot and cover them with cold water.
  4. Boil for about 10 minutes until they are just starting to soften but still hold their shape.
  5. Drain the potatoes and shake the pot gently to rough up the edges.
  6. Return the potatoes to the pot, add olive oil, salt, garlic powder, rosemary, and black pepper; toss well to coat evenly.
  7. Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
  8. Roast in the preheated oven for 30-40 minutes, flipping halfway through.
  9. Remove from the oven and let cool for a few minutes before serving.