The Crispiest Roasted Potatoes

• 907 g Russet potatoes
• 41 g olive oil
• 3 garlic cloves, minced
• Freshly ground black pepper
• Kosher salt
• 30 ml fresh rosemary, roughly chopped
• 15 ml chives, minced, for garnish

Mga Tagubilin

1. 1

   Add garlic to the olive oil and mix well. Let it sit in a bowl while you are prepping the rest of the ingredients. Preheat the oven to 450°F (230°C). Peel the potatoes. Chop them into large chunks. I mean it! 1.5–2 inch (4–5 cm) chunks. Make them as uniform as possible. Anything smaller, and your potatoes won't achieve the perfect crisp outside while being perfectly tender on the inside.

2. 2

   Bring a large pot of salted water to a boil. Add the potatoes, cover, reduce heat to maintain a gentle simmer. Simmer for about 10 minutes until they are starting to get tender but not falling apart yet. Drain them and let them sit in the pot, covered, for a few minutes.

3. 3

   Strain the olive oil into your potatoes, reserving the garlic for another use. This way, you get all the flavour and no burnt garlic taste! Season with kosher salt (about 1 tsp). Sprinkle with rosemary. Shake the pan gently to break up the surface of the potatoes (this is what will make them crispy). Lay them in a single layer on a baking sheet. Roast for 20 minutes without moving, then flip them every 15 minutes for a total cooking time of 50–60 minutes. Transfer to a bowl and garnish with fresh chives. Enjoy!