Crispy Sheet-Pan Potatoes

These potatoes work well when I want an easy side dish without spending the evening at the stove. Parboiling them first gives the centers time to soften, while a hot sheet pan takes care of the crisp edges.

Ingredients

• 2 pounds Yukon Gold potatoes
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• A few sprigs of rosemary, optional

Method

1. Heat the oven to 450°F with an empty sheet pan inside.
2. Cut the potatoes into roughly one-inch pieces.
3. Simmer them in salted water for 8–10 minutes. They should be tender around the edges but not falling apart.
4. Drain well, then shake the potatoes in the pot to rough up their surfaces.
5. Toss with olive oil and seasonings.
6. Carefully spread them onto the hot pan in a single layer.
7. Roast for 35–45 minutes, turning once halfway through.

The potatoes brown best when there is a little room between each piece. Use two pans if necessary.

Ideas for next time

Try smoked paprika, grated Parmesan, or a spoonful of Dijon mustard in place of the rosemary.