Perfect Roasted Potatoes


  • Russet potatoes – as many as you need
  • Olive oil
  • Garlic
  • Rosemary
  • Salt and pepper


  1. Chop the potatoes as you prefer. A large dice is standard, but small potatoes make for nice circular pieces too. No need to peel.
  2. Put all the potatoes in a pot of water with some salt and bring to a boil. Boil for about 5 minutes, or until the potatoes begin to soften on the outside. Do not soften all the way through.
  3. Drain the water from the potatoes. At this point, you need to shake the potatoes together to rough up the outer surface area. A colander could work for smaller quantities, but it’s easiest to put a lid on your pot and shake it violently (yet carefully — those are hot potatoes!).
  4. Lay out the potatoes in a single layer on a baking sheet, along with some olive oil, smashed garlic, rosemary sprigs, and salt and pepper. Place them into an oven heated to 350 degrees.
  5. Roast for at least 40 minutes, checking for browness and crispiness. Check periodically to prevent sticking to the bottom of the baking sheet.
  6. Prior to serving, salt the potatoes one final time.
red potatoes red tomato