Ingredients:

  • 2 lbs Yukon Gold or Russet potatoes, scrubbed and cubed
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp dried rosemary
  • 2 tbsp fresh parsley, minced
  • 1 tbsp unsalted butter, melted

Instructions:

  1. Dice potatoes into uniform 1-inch (2.5cm) cubes to ensure they all finish cooking at the same time.
  2. Pat the potato cubes thoroughly with a lint-free kitchen towel to remove all surface moisture.
  3. In a large bowl, combine the potatoes with olive oil, salt, pepper, garlic powder, and dried rosemary.
  4. Toss vigorously until every single edge is glistening and well-coated in oil and seasoning.
  5. Spread the potatoes on a parchment-lined baking sheet, ensuring no two cubes are touching to allow for maximum airflow.
  6. Roast at 425°F (218°C).
  7. Every 15–20 minutes, use a spatula to flip and shake the potatoes for uniform browning.
  8. Remove from the oven when the edges are mahogany-colored and the exterior feels hard and crispy when tapped with a fork.
  9. Immediately toss the hot potatoes with fresh minced parsley and melted butter.