Perfect Roasted Potatoes
55 min4 servings
Crispy-edged roasted potato chunks with garlic, rosemary, and parsley.
| prepPreheat oven to 425°F / 220°C | ||||
| prepLine a large rimmed baking sheet with parchment paper | ||||
| 900 g Yukon gold and/or red potatoes, scrubbed clean | Slice potatoes into 2-inch chunks, arrange on sheet | Toss with oil, garlic, salt & rosemary | Roast 425°F / 220°C, 40–45 min, stir halfway | Stir in parsley, season with pepper |
| 15 ml extra virgin olive oil | ||||
| 1 teaspoon garlic powder | ||||
| 1.5 g fine salt | ||||
| 1 tablespoon finely snipped rosemary, optional (from about 3 sprigs) | ||||
| 2 teaspoons finely chopped fresh parsley, optional garnish | ||||
| Freshly ground black pepper, to taste | ||||
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