Rustic Potatoes Recipe

Wash and cut

Preheat oven to 425°F (220°C). Thoroughly wash 2 lb potatoes. Leave skins on for a rustic texture. Cut potatoes into 1 to 1 1/4-inch chunks (bite-size irregular pieces).

Place cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon kosher salt to the water. Bring to a gentle boil over high heat, then reduce to a simmer and cook until the potatoes are just tender at the edges but still firm in the center, about 8–10 minutes depending on size.

Drain potatoes in a colander and let steam-dry for 2–3 minutes. Give the colander a few gentle shakes or toss the potatoes lightly to rough up the cut surfaces — this helps create a crust during roasting.

While potatoes are steaming, combine seasoning in a small bowl: 1 tbs kosher salt (adjust if you salted the boiling water more), 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp crushed dried rosemary, and 1 tsp garlic powder. Mix to blend.

Transfer potatoes to a large rimmed baking sheet. Drizzle 3 tbs extra-virgin olive oil evenly over the potatoes and add the minced garlic. Sprinkle the seasoning mixture over the potatoes and toss with a spatula or by hand to coat thoroughly. Spread potatoes in a single layer with some cut surfaces facing down for maximum browning. Use a heavy baking sheet or preheat the sheet in the oven for crisper bottoms (optional).

Roast in the preheated 425°F (220°C) oven for 25–35 minutes, flipping or turning once halfway through (after about 12–18 minutes). Roast until potatoes are deep golden-brown and crisp on the edges and tender throughout.

Remove the tray from the oven. If using, add 1 tablespoon unsalted butter and let it melt over the hot potatoes, tossing gently to glaze.

Taste and adjust seasoning — add a pinch more salt or pepper if desired. Sprinkle chopped fresh parsley (2 tbsp) over the potatoes for color and freshness.

Serve hot as a side dish. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a hot oven or skillet to restore crispness.