Perfect Roast Potatoes

Instructions

1. 1

   Preheat your oven to 220°C (425°F). Pour the oil into a large roasting pan and place it in the oven to heat.

2. 2

   Peel the potatoes and cut them into evenly sized chunks, about 5cm (2 inches) each. Rinse in cold water.

3. 3

   Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 7-8 minutes until the edges start to soften.

4. 4

   Drain the potatoes thoroughly in a colander. Shake the colander vigorously to rough up the edges - this creates the crispy exterior.

5. 5

   Let the potatoes steam dry for 5 minutes. The drier they are, the crispier they'll become.

6. 6

   Carefully remove the hot roasting pan from the oven. Add the potatoes one by one to avoid splashing. They should sizzle when they hit the oil.

7. 7

   Toss the potatoes to coat evenly in oil. Arrange them with space between each piece.

8. 8

   Roast for 25 minutes, then turn each potato carefully. Add the garlic cloves (unpeeled) and rosemary sprigs.

9. 9

   Continue roasting for another 25-30 minutes, turning once more, until golden and crispy all over.

10. 10

    Remove from oven, sprinkle with coarse sea salt and black pepper. Let rest for 2 minutes before serving.