Ingredients:

  • 2 lbs Yukon Gold or Baby Potatoes, Cut into 1 inch pieces
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Flaky Sea Salt
  • 0.5 tsp Freshly Cracked Black Pepper
  • 3 sprigs Fresh Rosemary, leaves stripped and roughly chopped
  • 4 cloves Garlic, smashed in skins
  • 2 sprigs Fresh Thyme

Instructions:

  1. Preheat the oven to 425°F (220°C). Place your empty baking sheet inside while the oven warms.
  2. Wash and dry the potatoes thoroughly.
  3. Cut the potatoes into uniform 1 inch pieces. Ensure they are roughly the same size for even cooking.
  4. Toss the potatoes in a large bowl with the 3 tbsp of olive oil, salt, and pepper. Watch for every piece to be glistening.
  5. Carefully remove the hot baking sheet and spread the potatoes out in a single layer.
  6. Roast for 20 minutes without touching them. Until the bottoms are deep golden brown.
  7. Add the chopped rosemary, thyme sprigs, and smashed garlic cloves to the pan.
  8. Toss everything together and return to the oven for 10 minutes. Until the rosemary smells like a pine forest.
  9. Remove from the oven and discard the thyme stems.
  10. Serve immediately while the skins are still shatter crisp.