A comforting yet simple dish that impresses guests with its aroma and delightful crunch.
Ingredients
Scale:
2 pounds Yukon Gold potatoes
6 garlic cloves, minced
1/4 cup olive oil
2 tablespoons fresh rosemary or thyme, chopped
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C). This high temperature is essential for achieving crispy potatoes.
Wash and peel the Yukon Gold potatoes, then cut them into even chunks, about 1-2 inches each.
In a large pot, bring salted water to a boil. Add the potato chunks and cook for 10-12 minutes until just tender but not falling apart.
Drain the potatoes and let them sit for a few minutes to allow excess moisture to evaporate.
In a large mixing bowl, combine the drained potatoes, minced garlic, olive oil, chopped herbs, salt, and black pepper. Toss gently to coat the potatoes evenly.
Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Make sure they have enough space to roast properly.
Roast in the preheated oven for 30-35 minutes, turning halfway through, until the potatoes are golden brown and crispy.
Remove from the oven and let cool for a few minutes before serving. This helps them maintain their crispiness.
