Grandma's Crispy Italian Potatoes by Andreagiuseppucci

Ingredients

• 1 kg (2.2 lbs) russet or yukon gold potatoes, peeled and cut into 1-inch cubes
• 4 tbsp extra virgin olive oil
• 2 sprigs fresh rosemary, finely chopped
• 1 tsp sea salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 200°C (400°F).
2. Place the potato cubes in a large pot of cold salted water, bring to a boil, and simmer for 5-7 minutes until just slightly softened on the edges.
3. Drain the potatoes well and let them steam dry in the colander for 3 minutes to remove excess moisture.
4. Transfer the potatoes to a large baking sheet, drizzle with olive oil, and toss gently with the rosemary, salt, and pepper until evenly coated.
5. Spread the potatoes in a single layer, ensuring they are not overcrowded to allow for maximum crisping.
6. Roast for 35-40 minutes, turning halfway through, until the potatoes are deep golden brown and crispy on all sides.