Ingredients:
- 2 pounds (about 1 kg) of Yukon Gold or Russet potatoes
- 4 tablespoons vegetable oil (or duck fat for extra flavor)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons fresh rosemary, finely chopped (optional)
- 4 cloves of garlic, smashed (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 425°F (220°C).
- Prepare the Potatoes:
- Peel the potatoes and cut them into evenly sized chunks, about 2 inches (5 cm) each.
- Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt to the water.
- Parboil the Potatoes:
- Bring the pot to a boil over high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until the potatoes are just starting to become tender but are not fully cooked.
- Drain the potatoes in a colander and let them steam dry for a couple of minutes.
- Rough Up the Potatoes:
- Give the colander a good shake to roughen up the edges of the potatoes. This helps create the crispy exterior when roasting.
- Heat the Oil:
- Place the oil (or duck fat) in a large roasting pan and heat it in the oven for about 5 minutes until it’s sizzling hot.
- Roast the Potatoes:
- Carefully add the potatoes to the hot oil in the roasting pan. Be cautious as the oil may splatter.
- Toss the potatoes in the oil to coat them evenly.
- Season with salt and black pepper.
- Add the smashed garlic and rosemary (if using) for extra flavor.
- Roast:
- Roast the potatoes in the preheated oven for about 45-60 minutes. Turn the potatoes every 15-20 minutes to ensure they brown evenly on all sides.
- Check for Doneness:
- The potatoes should be golden brown and crispy on the outside and tender on the inside.
- Serve:
- Remove the potatoes from the oven and transfer them to a serving dish. Serve immediately for the best texture.
Tips:
- For extra crispiness, you can sprinkle a little flour or semolina over the potatoes before roasting.
- Make sure the oil is very hot before adding the potatoes to get the crispiest exterior.
- Don’t overcrowd the pan; the potatoes need space to roast properly and get crispy.
