Ingredients:

  • 2 lbs Red Potatoes, washed and cut into uniform 1.5-inch chunks
  • 3 Tbsp Olive Oil
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 medium sprigs Fresh Rosemary
  • 4 cloves Garlic, peeled and whole

Instructions:

  1. Preheat oven to 425°F (220°C). Ensure potatoes are thoroughly washed and cut into uniform chunks (about 1.5 inches).
  2. Place the cut potatoes onto a clean tea towel or layers of paper towels. Pat them aggressively dry. This is crucial for crispiness.
  3. In a large bowl, combine the dried potatoes, olive oil, salt, and pepper. Toss until every piece is lightly coated.
  4. Spread the seasoned potatoes onto a large baking sheet in a single layer, ensuring there is space between each piece—no overcrowding.
  5. Tuck the whole rosemary sprigs and the whole garlic cloves amongst the potatoes on the tray.
  6. Place the tray in the preheated oven and roast for 20 minutes undisturbed.
  7. Carefully remove the tray. Use a spatula to flip or gently toss the potatoes to ensure all sides get direct heat exposure.
  8. Return to the oven for another 15–25 minutes, until potatoes are deeply golden brown and easily pierced with a fork.
  9. Remove from the oven. Discard the woody rosemary stems and serve the Roasted Red Potatoes immediately while piping hot.