Rosemary Roasted Potatoes

Golden, crispy potato cubes with a soft, tender center. The woody aroma of roasted rosemary and confit garlic fills the air as soon as the oven opens.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 302
• Protein: 4 g
• Carbs: 33 g
• Fat: 15 g

Ingredients

• 800 g Potato ( peeled and cubed )
• 4 tbsp Extra virgin olive oil ( for coating )
• 4 piece Rosemary ( leaves only )
• 3 piece Garlic ( crushed in skin )
• 1 pinch Fleur de sel ( for serving )
• 1 pinch Black pepper ground ( to taste )

Instructions

1. Potato preparation

   Peel the potatoes. Cut them into regular 2-centimeter cubes to ensure even cooking.

2. Blanching

   Plunge the cubes into boiling salted water for 5 minutes. A knife tip should enter easily but the cube must remain whole. Drain and let the steam escape to dry the surface.

3. Seasoning and coating

   In a bowl, toss the potatoes with olive oil, rosemary leaves, and crushed garlic cloves. Every side must glisten with oil.

4. Roasting

   Spread on a tray without the pieces touching. Bake at 210°C. Flip halfway through when the bottom side is deeply browned. Remove when the crust sounds hollow under a fork.

Chef's tips

• Never overcrowd the tray: if the cubes touch, they will steam in their own moisture and never get crispy.
• Pre-blanching is crucial to create a fine starch layer that will caramelize in the oven.

Storage

Keep for 48 hours in the fridge. To reheat, bake for 5 minutes in a very hot oven (200°C) to restore the crunch.