Ingredients:

  • 2 lbs (900g) small to medium Red Potatoes, washed and quartered
  • 1 Tbsp Coarse Sea Salt (for boiling)
  • 3 Tbsp Extra Virgin Olive Oil
  • 2 sprigs Fresh Rosemary, leaves roughly chopped
  • 4 cloves Garlic, minced finely
  • 1 tsp Freshly Ground Black Pepper
  • 1/2 tsp Smoked Paprika (Optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Ensure potatoes are scrubbed clean; quarter them uniformly.
  2. Place potatoes in a large saucepan and cover with cold water, adding the 1 Tbsp of coarse salt. Bring to a rolling boil and cook for exactly 5–7 minutes until just fork-tender.
  3. Drain the potatoes immediately in the colander. Return them hot to the empty dry saucepan. Place the lid on and shake the pan vigorously for about 30 seconds to rough up the edges.
  4. Transfer the shaken potatoes to a large mixing bowl. Drizzle with olive oil. Sprinkle with minced garlic, chopped rosemary, black pepper, and paprika (if using). Toss gently until every edge is coated.
  5. Spread the potatoes in a single layer on a prepared baking sheet, ensuring there is space between them to prevent steaming.
  6. Roast for 20 minutes.
  7. Carefully flip the potatoes using a spatula. Return to the oven and roast for another 15–20 minutes, until deep golden brown and irresistibly crunchy.
  8. Remove from the oven. Taste, and add a final sprinkle of fine salt if needed before serving immediately.