Crunchy Rosemary and Garlic Roast Potatoes

What you need

• 1 kg (2.2 lb) floury or yellow potatoes, such as Yukon Gold
• 90 ml (6 tbsp) extra virgin olive oil
• 6 cloves garlic, unpeeled
• 3 sprigs fresh rosemary
• 2 tsp salt, divided
• black pepper, to taste

Method

Restated from the original video

1. 1

   Heat the oven to 220 °C (425 °F).

2. 2

   Peel the potatoes and cut them into chunks of about 5 cm (2 in).

3. 3

   Put them in a saucepan, cover with cold water and add 1 tsp of the salt.

4. 4

   Bring to a boil, then simmer until the outsides soften and a skewer meets slight resistance in the middle, 6-8 min.

5. 5

   Drain and leave the potatoes in the colander to steam dry for 5 min.

6. 6

   Meanwhile, pour the olive oil into a roasting pan large enough to hold the potatoes in one layer and heat it in the oven for 5 min.

7. 7

   Crack the garlic with the flat of a knife, leaving the skins on.

8. 8

   Give the colander a few hard shakes to rough up the edges of the potatoes.

9. 9

   Take the hot pan out, tip in the potatoes and turn them in the oil. Season with 1/2 tsp salt.

10. 10

    Roast for 30 min.

11. 11

    Add the garlic and rosemary, turn the potatoes and roast until golden and crunchy on every side, 15-20 min more.

12. 12

    Season with the last 1/2 tsp salt and some pepper and serve at once.

Imported from marcellinaincucina.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.