Ingredients
- 900 g peeled potatoes about 2 lb; Yukon Gold or russet, cut into 1/2-inch cubes
- 3 tablespoons olive oil divided
- 3 cloves garlic minced
- 2 teaspoons fresh rosemary finely chopped
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
Equipment
- 1 Large rimmed baking sheet
- 1 Saucepan
- 1 Colander
- 1 Thin spatula
Instructions
- Heat the oven to 425°F (220°C). Cut the peeled potatoes into even 1/2-inch cubes. Bring a saucepan of unsalted water to a boil.
- Add the potatoes, return to a gentle simmer and cook for 4–5 minutes. The outer edges should soften but the centers should still be firm. Drain carefully and steam-dry in the colander for 5 minutes.
- Toss with 2 1/2 tablespoons olive oil, salt and pepper. Spread in one uncrowded layer on a large rimmed metal baking sheet. Roast for 20 minutes.
- Turn the potatoes with a thin spatula. Mix the remaining 1/2 tablespoon olive oil with garlic and rosemary and fold through the cubes. Roast for another 10–15 minutes, until golden and fork-tender. Small pieces may finish first; remove them if needed.
- Serve promptly. Refrigerate leftovers within 2 hours, or 1 hour above 90°F. Use within 3–4 days and reheat to 165°F.
Nutrition
Calories: 265kcalCarbohydrates: 41gProtein: 5gFat: 10.5gSaturated Fat: 1.5gSodium: 300mgFiber: 3g
Video
Notes
Nutrition is an approximate quarter-batch estimate based on the FDA raw-potato table (900 g potatoes), three tablespoons olive oil, garlic and 3 g salt. Peeling, potato variety, cooking-water losses and oil retained affect actual values. Cost illustration: potatoes $2.50, oil $0.70, garlic/herbs/seasonings $0.55; not a current store quote.
Video credit: KeefCooks, Potatoes 3 Ways, published September 25, 2020; the embedded video starts at its Parmentier section (9:08). It is a technique companion: follow this recipe’s quantities and late garlic/rosemary addition. Allow approximately 55 minutes, including cutting and drying.