Ingredients:

  • 2 lbs Yukon Gold or Russet potatoes, peeled and cut into 1.5-inch chunks
  • 1 tsp salt (for boiling water)
  • 3 tbsp extra-virgin olive oil
  • 1 tsp fine sea salt
  • ½ tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves

Instructions:

  1. Place the potato chunks in a large pot, cover with cold water, and add salt.
  2. Bring to a boil, then reduce to a simmer for 8-10 minutes until edges are tender but centers remain firm.
  3. Drain in a colander and let steam-dry for 2 minutes. Gently shake the colander to roughen the edges of the potatoes, creating a starchy slurry.
  4. Preheat oven to 425°F (220°C) with a rimmed baking sheet inside.
  5. Carefully remove the hot tray, pour in the olive oil, and add the roughened potatoes.
  6. Sprinkle with salt, pepper, and garlic powder; toss with tongs to coat and spread out so they are not touching.
  7. Roast for 30-35 minutes, flipping once halfway through, until deep golden brown.
  8. Remove from oven and immediately toss with fresh rosemary and thyme while the potatoes are still sizzling.