Crispy Roasted Rosemary Potatoes

Preheat oven to 400°F (200°C).

Peel and cut 2 lbs Russet potatoes into 1-inch cubes. Place them in a large pot of cold, salted water and bring to a boil. Cook for 5-7 minutes, or until slightly tender but still firm.

Drain the potatoes thoroughly and let them steam dry in the colander for a few minutes. This helps with crispiness.

Transfer the potatoes to a large bowl. Drizzle with 3 tbsp olive oil. Add 2 tbsp chopped fresh rosemary, 3 minced garlic cloves, 1 tsp kosher salt, and 1/2 tsp black pepper. Toss well to coat.

Spread the potatoes in a single layer on a large baking sheet. Ensure they are not overcrowded for maximum crispiness.

Roast for 35-40 minutes, flipping halfway through, until golden brown and crispy on all sides.