Roast Potatoes

1) Preheat to 425 degrees Fahrenheit.

This is my go-to temperature for roasting vegetables, and it proved perfect for potatoes. It’s high enough to yield tender potatoes that are nicely caramelized on the edges, but not so high that the oil burns.

2) Slice the potatoes into even 2-inch chunks.

Two-inch chunks are rather large, probably larger than you’re accustomed to slicing vegetables for roasting. Your pan might look a little bare, but all for good reason!

At this size, the potatoes get plenty of breathing room so they roast instead of steam. Plus they have ample surface area to turn golden. Lastly, the chunks are big enough to offer contrast between the creamy interiors and the crisp exteriors—something you’ll miss if you slice them any smaller.

3) Toss with olive oil, garlic powder, salt and optional rosemary.

We’ll use less olive oil than you might think necessary. I promise it’s enough to coat the potatoes if you keep tossing. When I used more than one tablespoon oil, the excess oil turned a little smoky in the oven.

We’ll add garlic powder for some subtle but irresistible flavor and salt because it brings out the potatoes’ best. Lastly, I highly recommend stirring in some finely chopped fresh rosemary if you have it. While the potatoes bake, the rosemary simmers in the hot oil and infuses the dish with herbal notes.

4) Roast for 40 to 45 minutes, tossing halfway.

First, make sure to arrange the potatoes in an even layer with their flat sides flush against the pan so they can turn golden. Roast for 40 t0 45 minutes, stirring halfway, until the potatoes are deeply golden on the undersides and a little shrunken and pillowy. Now we’re talking!

5) Season with optional fresh parsley, salt and pepper.

Fresh parsley offers some enticing green color and some light flavor. Sprinkle a little more salt and some pepper all over, then stir to help the parsley stick. Serve while warm.