Crispy Roasted Potatoes

Ingredients

• 2 lbs Yukon Gold potatoes, cut into 1.5" pieces
• 3 tbsp olive oil (or duck fat for luxury)
• Salt, pepper
• 3 garlic cloves, smashed
• 2 sprigs rosemary
• Flaky salt

Method

1. Par-boil: Boil potatoes in heavily salted water until just tender (12 min — a knife should slide in with slight resistance). Drain.
2. Roughen: Return to pot, shake vigorously to roughen the edges. This creates more surface area for crisping.
3. Season: Toss with oil, salt, pepper. Spread in a single layer on a sheet pan.
4. Roast 425°F for 35–40 min, flipping once, until deeply golden and crispy. Add garlic and rosemary in the last 10 min.
5. Finish with flaky salt.

What You're Practicing

• The two-stage method: par-boil then roast for maximum crispiness
• Roughening edges creates surface area for Maillard browning
• Single-layer spacing prevents steaming