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Ingredients
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Potatoes and seasoning
Finishing
Method
Prep and parboil
Preheat and prepare potatoes
Preheat the oven to 220°C (430°F). Wash the potatoes thoroughly and dry. If using larger potatoes, cut them into roughly 2–3 cm (about 1-inch) chunks so pieces are uniform; smaller potatoes can be halved or left whole. Place cut potatoes in a large pot and cover with cold water by 2 cm (about 1 inch).
Add 1/2 teaspoon of salt to the pot. Bring to a boil over high heat, then reduce to a simmer and cook until the edges begin to soften but the centers are still firm, about 8–10 minutes depending on size. Drain well in a colander and let steam-dry for 2–3 minutes to remove excess surface moisture.
Season and roast
Toss with oil and rosemary
While the potatoes steam-dry, combine the 4 tbsp extra-virgin olive oil, chopped rosemary, minced or thinly sliced garlic (if using), 1 tsp kosher salt, 1 tsp freshly ground black pepper, and crushed red pepper flakes (if using) in a large bowl. Add the drained potatoes to the bowl and toss so each piece is evenly coated. Alternatively, toss them directly on a rimmed baking sheet.
Spread the potatoes in a single layer on a large rimmed baking sheet, cut/smooth sides down where possible, leaving space between pieces for browning. Place the sheet in the preheated oven on the middle rack.
Roast at 220°C (430°F) for 25–35 minutes, turning once or twice (at about 12 and 22 minutes) so they brown evenly. Roast until the exterior is golden-brown and crisp and the interior is tender when pierced with a fork.
Finish and serve