Ingredients:

  • 2 lbs Yukon Gold potatoes, scrubbed and cubed
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried rosemary
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Cut the Yukon Gold potatoes into uniform 1-inch (2.5cm) cubes to ensure even cooking.
  2. In a large mixing bowl, whisk together olive oil, minced garlic, salt, pepper, and dried rosemary. Add the potato cubes and toss until evenly coated.
  3. Spread the potatoes in a single layer on a rimmed baking sheet, ensuring they are not touching to allow for proper airflow.
  4. Roast at 400°F (200°C) for 20-25 minutes.
  5. Flip the potato cubes with a spatula to redistribute the oil and roast for an additional 20 minutes until the edges are crisp and mahogany-colored.
  6. Remove from the oven and immediately sprinkle with chopped fresh parsley.