Crispy Roasted Potatoes with Rosemary

Ingredients

Equipment Needed

• •Heavy rimmed baking sheet or cast iron pan
• •Thin metal spatula
• •Large mixing bowl

Instructions

1. 1

   Heat your pan

   Position a rack in the lower third of your oven and place a heavy rimmed baking sheet on it. Turn the oven to 425°F. Let the pan heat while you prepare the potatoes. A screaming hot pan is essential here. It is the difference between potatoes that crisp and potatoes that steam.

   Cast iron or heavy steel pans work best. Thin aluminum will not hold enough heat to sear the potatoes when they hit the surface.
2. 2

   Cut the potatoes

   Scrub the potatoes but do not peel them. The skin crisps beautifully and holds nutrients. Cut them into rough chunks, about one and a half inches. Do not fuss over uniformity. Irregular edges catch more heat and create more crispy bits. Keep pieces similar enough in size that they cook evenly.

3. 3

   Toss with oil and seasonings

   Place potatoes in a large bowl. Add the olive oil, salt, and pepper. Toss with your hands until every surface glistens. The oil should coat completely but not pool at the bottom. Strip the rosemary leaves from two sprigs and add them now. Reserve the remaining sprigs.

4. 4

   Roast the first side

   Carefully remove the hot pan from the oven. Add the potatoes in a single layer, cut sides down where possible. You will hear them sizzle. That sound means you are building a crust. Return to the oven and roast for twenty minutes without touching them. Resist the urge to stir.

   Crowding prevents crisping. If your pan cannot hold all the potatoes in a single layer, use two pans.
5. 5

   Turn and add garlic

   Use a thin metal spatula to flip the potatoes. Some will have developed deep golden crusts. Others will need more time on their pale sides. Scatter the smashed garlic cloves among the potatoes. Return to the oven for another fifteen to twenty minutes.

6. 6

   Finish with fresh rosemary

   The potatoes are ready when they are deeply golden on multiple sides and yield easily to a fork. Remove from oven. Immediately scatter leaves from the reserved rosemary sprigs over the hot potatoes. The heat will release their fragrance. Drizzle with a thread of fresh olive oil and a generous pinch of flaky salt.

7. 7

   Serve immediately

   Transfer to a warm serving dish or bring the pan to the table. Potatoes are best eaten within minutes of leaving the oven, when the contrast between shattering crust and fluffy interior is at its peak. They wait for no one.

Chef Tips

• •Ask your farmer which varieties roast best. They know their potatoes better than any chart. Waxy types hold their shape; starchy ones get fluffier inside but may fall apart.
• •Good olive oil makes a difference you can taste. Save your finest bottle for the finishing drizzle. Use something honest but not precious for the roasting.
• •Fresh rosemary is not negotiable. Dried rosemary has lost its aliveness. If you cannot find good rosemary, use fresh thyme instead.
• •The pan must be hot before the potatoes go in. This single step separates crispy potatoes from steamed ones.

Advance Preparation

• •Potatoes can be cut and held in cold water for up to four hours. Drain and dry completely before roasting. Wet potatoes will steam instead of crisp.
• •Roasted potatoes are best served immediately. They lose their crispness within thirty minutes of leaving the oven.

Frequently Asked Questions

Nutrition Information

1 serving (about 170g)