Description
Crispy roasted potatoes or as I like to call them, potato nuggets, aka small crispy golden bits of heaven tossed in a garlicky rosemary butter sauce!
Ingredients
Scale
- 2 lbs (760 g) yukon gold potatoes or baby gold potatoes
- Kosher salt
- Olive oil or avocado oil for roasting
- 4 tbsp (64 g) butter or vegan butter
- 5 cloves (15 g) garlic, smashed and roughly chopped
- 3 sprigs rosemary, leaves finely minced (3 g minced)
- Flakey salt for serving
Instructions
- Preheat the oven to 450°F and move the oven rack to the top.
- Prep the potatoes. Peel the potatoes and dice them into either halves or quarters (you’re looking for a nugget shape).
- Boil the potatoes. Place the potatoes in a large pot, cover them with cold water, and sprinkle over 1 tbsp of kosher salt. Bring the potatoes to a boil over high heat, then reduce the heat to medium-high, and let the potatoes continue to cook for 12-15 minutes until soft. The potatoes should be tender outside, but firm in the center (fork tender). Pour the potatoes into a colander and let them sit for 5-10 minutes – this will help any excess water steam off and ensure the potatoes get extra crispy in the oven. Jiggle and toss the potatoes in the colander to rough up the surface of the potatoes – this gives the potatoes more nooks and crannies which will yield even crispier potatoes!
- Roast the potatoes. Add the potatoes to a large sheet pan and drizzle with olive oil or avocado oil (make sure they’re in a single layer and with a bit of space in between). Roast the potatoes for 35-40 minutes, or until golden-brown and crisp, mixing and tossing the potatoes three times throughout.
- Make the butter sauce. About 10 minutes before the potatoes are done, make the butter sauce. In a saucepan, add the butter and garlic, and cook on medium until the garlic starts to turns golden. Take off the heat and stir in the rosemary. Set aside.
- Spoon over the butter sauce and serve. Once the potatoes are done, spoon over the butter sauce, toss to coat, and sprinkle with flakey salt for garnish. Serve immediately.