Ingredients
Scale
The key to this dish lies in selecting the right potatoes and fresh ingredients. I’ve learned over the years that even the simplest recipes shine brightest when you start with quality produce. Whenever possible, I opt for Yukon Gold or red potatoes because they hold their shape well and have a naturally buttery flavor, which needs less added fat. Fresh garlic and herbs elevate the dish without complicating the process—something my mum always insisted on during our kitchen sessions.
- 1.5 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, finely chopped
- Optional: 1 tablespoon grated Parmesan cheese
- Optional substitution: Use sweet potatoes for a sweeter, softer variation
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease with olive oil for easy cleanup.
- Wash and peel the potatoes if desired (I often leave the skins on for extra texture and nutrients). Cut into evenly sized 1-inch cubes to ensure they cook uniformly.
- In a large bowl, toss the potatoes with olive oil, minced garlic, salt, pepper, and rosemary until every piece is well coated.
- Spread the potatoes out in a single layer on the baking sheet, making sure they aren’t overcrowded—this helps them crisp up beautifully.
- Roast in the oven for 35-40 minutes, flipping the potatoes halfway through. Look for golden, crispy edges and tender insides.
- Optional: In the last 5 minutes, sprinkle grated Parmesan over the potatoes for a nutty, savory finish.
- Remove from the oven and let them rest for a few minutes before serving. This brief pause helps the potatoes firm up and keeps them from steaming.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
