Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1.5-inch (4cm) chunks
  • Water, for boiling
  • 1 tsp (5g) kosher salt, plus more for seasoning
  • 1/2 tsp (2.5g) baking soda
  • 1/4 cup (60ml) olive oil
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary, leaves removed and chopped
  • 2 sprigs fresh thyme, leaves removed and chopped
  • 1/2 tsp (2.5g) black pepper, freshly ground
  • Pinch of red pepper flakes (optional)
  • Flaky sea salt, for finishing (e.g., Maldon)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Place potato chunks in a large pot. Cover with cold water and add salt and baking soda. Bring to a boil and cook for 8-10 minutes, until just tender. Don't overcook!
  3. Drain the potatoes in a colander. Return them to the pot and shake vigorously to rough up the edges (this creates more surface area for crisping). Let steam dry for a few minutes.
  4. While potatoes are steaming, heat olive oil in a small pan over medium heat. Add minced garlic, rosemary, and thyme. Cook until fragrant, about 1-2 minutes. Be careful not to burn the garlic!
  5. Transfer the potatoes to the prepared baking sheet. Drizzle with the garlic-herb infused oil and season with black pepper and red pepper flakes (if using). Toss to coat evenly.
  6. Arrange the potatoes in a single layer on the baking sheet. Roast for 40-50 minutes, flipping halfway through, until golden brown and crispy on all sides. This is the heart of the oven roasted potatoes recipe.
  7. Remove from oven and sprinkle with flaky sea salt. Serve immediately.