Ingredients

Instructions

  1. Preheat oven to 450°F with rack in lower third. Bring 6 quarts salted water to a boil in a large saucepan.
  2. Heat oil, garlic, and rosemary on a large baking sheet (with sides) on stovetop over medium-low heat. (Do not allow garlic to brown.
  3. Boil potatoes in water for one minute. Transfer to the baking sheet on the stove with a slotted spoon; stir to coat with oil.
  4. Roast potatoes in oven on lower rack for 20 minutes. Carefully toss them with a spatula, then roast another 10 minutes, or until cooked through, browned, and crisp.
  5. Season to taste with sea salt and freshly ground black pepper.