Ingredients
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2½ lbs (about 1.1 kg) Yukon Gold or Russet potatoes, peeled and cut into chunks
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½ tsp baking soda (optional but helps crispiness)
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4 tbsp olive oil (or beef drippings for extra flavor)
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1 tsp garlic powder
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1 tsp onion powder
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Salt & freshly ground black pepper, to taste
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1 tbsp chopped fresh rosemary (or 1 tsp dried)
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3–4 cloves garlic, smashed (optional for roasting)
Instructions
1. Parboil the Potatoes
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Bring a large pot of water to a boil and add ½ tsp baking soda (optional for crispiness).
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Add potato chunks and boil for about 8–10 minutes, until just fork-tender.
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Drain well, then shake the potatoes in the colander to rough up the edges (this is key!).
2. Preheat the Oven & Oil
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While potatoes are boiling, place a large baking sheet in the oven and preheat to 425°F (220°C).
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Add the olive oil to the hot pan so it heats with the oven (about 5–10 minutes).
3. Roast the Potatoes
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Carefully remove the hot tray from the oven and gently add potatoes to the hot oil.
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Toss to coat thoroughly, then sprinkle with garlic powder, onion powder, salt, pepper, and rosemary.
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Add smashed garlic cloves for extra aroma, if desired.
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Roast for 40–50 minutes, flipping once or twice for even browning, until deep golden and crispy.
4. Serve Immediately
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Sprinkle with flaky sea salt or fresh herbs and serve hot!