Step 1

Set oven to 425 degrees F on convection.

Step 2

Cut your potatoes in quarters or halves (depending on the size), or if using Yukon Golds cut into sixths.

Step 3

Place the potatoes in a medium to large pot and cover with water, salt with a generous palm full of kosher salt. Set timer right now for 15 minutes. Place pot on stove and bring to a boil, then down to a simmer. Continue cooking at a simmer until your 15 minute timer goes off. Check at 13 minutes if you are nervous.

Step 4

Drain water, then transfer potatoes to a sheet pan. Toss well with olive oil, salt, pepper, and rosemary. Place in oven and cook 15 minutes. Toss and return to oven for 15-20 more minutes, until the potatoes look crispy and browned, and creamy on the inside.