Equipment Needed
- Large baking sheet (rimmed)
- Parchment paper or aluminum foil (for easy cleanup)
- Large mixing bowl
- Small saucepan or microwave-safe bowl
- Sharp knife
- Cutting board
Step-by-Step Instructions
My process always starts with the potatoes. I give them a good scrub under cold water since we’re keeping the skins on for extra texture and flavor. Then, I halve them. If any are significantly larger than a walnut, I’ll quarter them to ensure everything is roughly the same size—this is the golden rule for even roasting. I’ve learned the hard way that uneven pieces lead to a mix of burnt and undercooked potatoes. I toss all the halved potatoes into my large mixing bowl. The sight of those creamy yellow interiors always makes me hungry.
While the oven preheats to a hot 425°F (220°C), I prepare the magical rosemary butter bath. In a small saucepan, I gently melt the butter with the olive oil over low heat. As soon as it’s melted, I remove it from the heat and stir in the minced garlic and chopped rosemary. The key here is to let the residual heat of the butter cook the garlic just enough to remove its raw edge and infuse the fats with all that incredible flavor, without burning anything. The aroma that rises from the pan is absolutely intoxicating—garlicky, buttery, and deeply herbal.
Now, for the most important step for crispiness: the toss. I pour the warm rosemary-garlic butter mixture over the potatoes in the bowl. Then, I sprinkle on the kosher salt and black pepper. Using my hands or a large spoon, I toss everything together until every single potato piece is glistening and thoroughly coated. I let them sit for a minute while I line my baking sheet with parchment paper. This brief rest lets the potatoes drink in some of that flavorful fat. Then, I pour them onto the sheet, making sure to spread them out in a single layer with the cut sides down where possible. This cut-side-down technique is a pro tip I learned—it gives the flat surface maximum contact with the hot pan, leading to that perfect golden-brown crust.(See the next page below to continue…)