Instructions:
- Place cut Yukon Golds into a large saucepan. Cover with cold water and add 2 Tbsp coarse salt. Bring to a rolling boil over high heat. Cook until fork-tender but not falling apart (about 12–15 minutes).
- Drain the potatoes thoroughly. Return them dry to the empty hot pot. Cover and let them sit for 5 minutes to steam off excess moisture and create a fluffy exterior.
- Preheat the oven to 425°F (220°C). In a small bowl, whisk together the melted butter, olive oil, rosemary, thyme, minced garlic, 1 tsp kosher salt, and pepper.
- Pour the seasoned butter mixture over the potatoes in the pot. Gently toss or shake the pot to lightly coat all surfaces. Crucially, slightly rough up the edges of the potatoes against the sides of the pot to create a starchy ‘fuzz’.
- Transfer the potatoes in a single layer onto a preheated baking sheet (ensure they aren't crowded).
- Roast for 15 minutes.
- Carefully flip the potatoes using a spatula, ensuring the rough, starchy sides are facing the hot pan surface.
- Return to the oven for another 10–15 minutes, or until deeply golden brown and crisp on all sides.
- Remove from the oven. Taste and adjust salt if necessary. Garnish immediately with fresh parsley before serving piping hot.