Time to make crispy potatoes for your next Sunday breakfast with the family. These potatoes are crispy on the outside and perfectly tender on the inside. One of the best parts of this recipe is that it’s very hands-off so you can prep other delicious food along the way. We used fresh rosemary but you can substitute it for dill or any of your favorite herbs.
Cook Time: 50 minutes Servings: 4
3 Yukon Gold potatoes
3 tablespoons of olive oil
Salt & pepper to taste
Small handful picked rosemary leaves, finely chopped
2 cloves garlic, minced
Peel potatoes and cut them into 2 to 3-inch chunks.
Bring a large pot of salted water to a boil and add the potatoes. Cook for 10-15 minutes until you can pierce the potatoes easily with a knife. Drain the water and use a fork to rough-up the edges of the potatoes.
Pour a tablespoon of oil over a pan lined with aluminum foil. Transfer the potatoes to the pan. Drizzle additional oil over the potatoes and season with salt & pepper. Make sure everything is coated evenly.
Roast at 450 degrees for 20 minutes. Toss the potatoes and continue roasting them for an additional 15 minutes until brown.
Finally, add the garlic and rosemary and cook for an additional 5 minutes. Remove and enjoy!