Ingredients
– 2 pounds of King Edward or Yukon Gold potatoes
– 1/4 cup of olive oil (or duck fat for extra flavor)
– Salt to taste
– Freshly ground black pepper to taste
– Fresh rosemary or thyme (optional for that herby touch)
Equipment Needed
– A large pot for boiling
– A baking tray (preferably non-stick or lined)
– A slotted spoon
– A sharp knife
– A large mixing bowl
– An oven (preheated to 425°F)
Step-by-Step Instructions
First, I start by peeling and chopping my potatoes into even-sized chunks—about 2 inches works best to ensure they cook evenly. I then place them in a large pot, cover with cold water, add a pinch of salt, and bring it to a boil. After letting them boil for about 10 minutes, I drain them thoroughly and give them a good shake in the pot. This step helps to create those crispy edges as they roast. (See the next page below to continue steps…)