Garlic Roasted Potatoes

Preheat your oven to 425°F (220°C). Place a heavy rimmed baking sheet in the oven while it preheats — a hot pan is essential for getting a crispy bottom on the potatoes.

Wash 2 pounds of potatoes well. Yukon Golds are the best choice here — they have a creamy, buttery texture and their skins crisp up beautifully. Cut them into roughly 1 to 1½ inch cubes. Try to keep them uniform.

Place the cut potatoes in a large pot and cover with cold, salted water by at least an inch. Bring to a boil and par-boil for 5 to 6 minutes. You're not cooking them through — just starting the process so the outside gets fluffy and the inside cooks fully in the oven.

Drain the potatoes and return them to the hot pot. Let them steam-dry for 1 to 2 minutes. Then shake the pot vigorously several times — this roughs up the outside surface of the potatoes, creating more surface area for crisping.

Toss the roughed-up potatoes with 3 tablespoons of olive oil, 6 to 8 minced garlic cloves, 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of fresh or dried rosemary.

Carefully pull the hot baking sheet from the oven and immediately spread the seasoned potatoes on it in a single layer. You should hear a satisfying sizzle when they hit the pan.

Roast for 20 minutes without disturbing them. This allows a crust to form on the bottom — if you move them too early, you'll tear the crust off.

Flip each potato with a spatula and roast for another 12 to 15 minutes until golden, crispy, and cooked through. A fork should slide in with no resistance.

Optional but excellent: sprinkle with fresh grated parmesan in the last 3 minutes of cooking for a salty, savory crust.

Remove from the oven and taste immediately — adjust salt if needed. Transfer to a serving dish and eat them while they're hot. Cold roasted potatoes are fine. Hot crispy roasted potatoes are transcendent.