A delightful twist on classic roast potatoes, ensuring a crispy exterior and fluffy interior.
Preheat your oven to 425°F (220°C).
A hot oven is key to achieving crispy potatoes.
Peel the potatoes and cut them into evenly sized chunks.
Uniform sizes ensure even cooking.
Place the potato chunks in a large saucepan, cover with cold water, and bring to a boil.
Starting with cold water helps cook the potatoes evenly.
Once boiling, drain the potatoes and let them steam dry for a few minutes.
Dry potatoes roast better and become crispier.
Heat the olive oil in the oven on a baking tray for a few minutes.
Hot oil helps create a crispy crust on the potatoes.
Toss the potatoes in the hot oil, ensuring they are well coated, and season with sea salt and black pepper.
Coating the potatoes evenly in oil and seasoning enhances their flavor.
Spread the potatoes out on the baking tray in a single layer and roast for 40 minutes, turning halfway through.
Turning the potatoes ensures they cook evenly on all sides.
Add the rosemary sprigs to the tray for the last 10 minutes of roasting.
Adding herbs towards the end prevents them from burning and maintains their flavor.
Serve the potatoes hot, garnished with additional rosemary if desired.
Serve immediately to enjoy the potatoes at their crispiest.
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