Equipment
Ingredients
Produce
- 1000 g yukon gold potatoes, unpeeled
- 4 garlic, peeled
- 6 g fresh rosemary, stripped from stems
Pantry
- 45 ml extra virgin olive oil
- 8 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat the oven to 220°C (425°F) with a rack placed in the center position.
Wash and thoroughly dry the potatoes. Cut them into uniform 2.5 centimeter (1 inch) cubes to ensure even cooking.
Finely mince the peeled garlic cloves.
Finely chop the fresh rosemary leaves.
In a large mixing bowl, combine the potato cubes, minced garlic, chopped rosemary, olive oil, kosher salt, and black pepper. Toss vigorously until every piece of potato is evenly coated with oil and seasonings.
Spread the coated potatoes in a single layer on the large baking sheet, ensuring there is space between the cubes.
Place the baking sheet in the preheated oven and roast for 25 minutes.
Remove the baking sheet from the oven briefly and use a spatula to flip the potatoes, exposing a new side to the hot pan.
Return the potatoes to the oven and continue to roast for an additional 15 to 20 minutes.
Remove the baking sheet from the oven and let the potatoes rest on the hot pan for 5 minutes before serving.
Chef's Notes
- For maximum crispiness, parboil the potato cubes in alkaline water (with a pinch of baking soda) for 10 minutes before roasting. This breaks down the potato exteriors into a starchy slurry that roasts into a thick, crunchy crust.
- Preheating the baking pan in the oven while it comes to temperature gives the potatoes an immediate sear upon contact, which minimizes sticking and jumpstarts the crisping process.
- Yukon gold potatoes offer the best middle ground between the waxy texture of red potatoes and the starchy fluffiness of russets, yielding a creamy interior and structural integrity.
- Do not use parchment paper or silicone baking mats if you want the crispiest results; direct contact with the hot metal sheet pan promotes the best browning.
Storage
Refrigerator: 5 days — Store in an airtight container.
Freezer: 3 months — Freeze in a single layer on a baking sheet before transferring to a freezer bag to prevent clumping. Texture may become slightly grainier upon thawing.
Reheating: Reheat in a 200°C/400°F oven or air fryer for 5-10 minutes until the exterior crisps up again. Microwaving is not recommended as it will make them soggy.
