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Perfectly Crispy and Flavorful Roast Potatoes

Tasty Roast Potatoes made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 pounds of Yukon Gold potatoes
  • 4 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 cloves garlic minced
  • Fresh rosemary or thyme for garnish

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Wash and peel the potatoes, then cut them into even-sized chunks, about 1-2 inches.
  3. Soak the potato chunks in cold water for 30 minutes.
  4. Drain the potatoes and pat them dry with a clean towel.
  5. In a large bowl, toss the potatoes with olive oil, salt, pepper, and minced garlic until evenly coated.
  6. Spread the potatoes in a single layer on a baking sheet, ensuring they have space between them.
  7. Roast in the preheated oven for 30-35 minutes, flipping halfway through.
  8. Check for doneness; they should be golden brown and fork-tender.
  9. Remove from the oven and let them cool for a few minutes; garnish with fresh herbs before serving.