Ingredients:

  • 2 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
  • 1 tsp salt
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp fine sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh rosemary, finely chopped

Instructions:

  1. Place the cubed potatoes in a pot of cold water with 1 tsp salt. Bring to a boil and simmer for 5-7 minutes until the edges are softening but the cubes still hold their shape.
  2. Drain the potatoes thoroughly in a colander.
  3. Return the drained potatoes to the pot and shake vigorously for 10 seconds to scuff the edges, creating a starchy film on the surface.
  4. In a large mixing bowl, whisk together 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp fine sea salt, 1/2 tsp cracked black pepper, and 1 tbsp chopped fresh rosemary.
  5. Toss the scuffed potatoes into the oil mixture, stirring gently until every surface is evenly coated.
  6. Spread the potatoes in a single layer on a sheet pan, ensuring they are not touching to allow airflow.
  7. Bake at 425°F (220°C) for 25-30 minutes, flipping the potatoes halfway through, until they reach a deep mahogany color and a shattering crust.