Crunchy Potato Oven Roast Recipe

Preheat your oven to 400°F (200°C). This allows the potatoes to roast evenly and become beautifully crisp.

While the oven is preheating, thoroughly wash the potatoes. I cannot emphasize enough how important it is to clean them well since we will be eating the skins where most nutrients are found.

Cut the potatoes into wedges. Not too thin, not too thick, about 1 inch wide. This assures that the potatoes cook thoroughly, without burning or becoming too mushy.

In a large mixing bowl, combine the olive oil, salt, pepper, minced garlic, and chopped rosemary. Personal tip, don't hold back on the herbs; it adds a deliciously aromatic note to the roasted potatoes.

Add the potato wedges to the bowl and ensure they're well coated with the mixture. Let them sit for about 10-15 minutes. The longer they marinate, the better they'll taste.

Arrange the potatoes on a baking sheet in a single layer. Try not to overcrowd the pan, as this will allow the potatoes enough space to roast evenly and to achieve that magnificent golden-brown edge.

Roast the potatoes in the preheated oven for about 30-35 minutes, or until they're golden brown and crisp. Don't forget to toss them halfway to ensure all sides get crispy.

Once done, remove from the oven and let it cool a bit just before serving. Your delicious Potato Roast is ready to enjoy!