Crispy Roasted Potatoes
Ingredients
- 3 pounds baby potatoes halved
- 1/3 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon chopped fresh rosemary
Instructions
- Preheat the oven to 450F and place a rimmed sheet pan inside to heat.
- Boil the potatoes in salted water 8 to 10 minutes, until a knife slides in with slight resistance.
- Drain well, return to the pot, and shake the covered pot briefly to rough up the edges.
- Toss with the olive oil, salt, pepper and garlic powder.
- Carefully spread onto the hot sheet pan in a single layer, cut side down.
- Roast 25 to 30 minutes without turning, until the undersides are deep golden and shatteringly crisp.
- Flip once halfway through if browning unevenly.
- Toss with rosemary right out of the oven and serve immediately while the edges are still audibly crisp.
Good to Know
Parboil the potatoes a few hours ahead and leave them in the fridge; roast straight from cold, adding a few extra minutes.