Ingredients:

  • 1.5 lbs (680g) baby potatoes, preferably Yukon Gold
  • 2 quarts (2 liters) water
  • 1 tablespoon kosher salt (plus more for seasoning)
  • ¼ cup (60ml) olive oil, or duck fat
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary, or 2 teaspoons fresh, chopped
  • ½ teaspoon black pepper
  • Flaky sea salt for finishing (optional)

Instructions:

  1. Wash baby potatoes thoroughly. Leave whole if small; halve or quarter larger ones.
  2. Place potatoes in a large pot, cover with cold water, and add 1 tablespoon of kosher salt. Bring to a boil and cook for 8-10 minutes, or until a fork can pierce them with slight resistance.
  3. Drain potatoes in a colander. Return them to the empty pot. Gently shake or toss the potatoes vigorously to rough up the edges.
  4. Preheat oven to 400°F (200°C). In a small bowl, whisk together olive oil (or duck fat), minced garlic, rosemary, salt and pepper.
  5. Toss the roughed-up potatoes with the oil mixture, ensuring they are evenly coated. Spread potatoes in a single layer on a baking sheet.
  6. Roast for 35-40 minutes, flipping halfway through, until the potatoes are deeply golden brown and irresistibly crispy.
  7. Remove from oven, sprinkle with flaky sea salt (optional), and serve immediately.