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HEAT OVEN TO 450F/232C. Line a large baking sheet with aluminum foil (sprayed will with oil) or parchment paper. Note that parchment paper may brown on edges at this high temperature.
CUT AND BOIL POTATOES: Peel potatoes if desired (Note and cut potatoes into 1.5 - 2 inch pieces (Note 4). Boil potatoes in a medium-large pot of boiling salted water, uncovered, for 6-8 minutes until tender, but not too soft. Drain well in a colander or sieve.
PREPARE POTATOES FOR ROASTING: Put potatoes back the pot on Medium and give them a good shake. This will dry out the potatoes and rough them up, allowing them to absorb the oil and butter better. Add butter and oil (use any combination of butter and oil as preferred to equal 5-6 tablespoons), rosemary (if using), salt and pepper. Stir gently to coat the potatoes well. Taste and add more salt if needed.
ROAST POTATOES: Transfer potatoes to the lined pan, spreading them out in a single layer. Don't crowd the pan. Use two pans if needed. Roast for 20 minutes, turn them over, then roast for another 10-20 minutes until golden brown and crispy. Serve immediately.