Prep time: 5 minutes
Total time: 45 minutes
Nothing beats a roasted potato laced with garlic and fresh rosemary. They’re crispy and puffed on the outside; fluffy and delicate on the inside. A must in everyone’s repertoire.
Heat the oven (with oven rack in the middle) to 425°F. Rub a rimmed sheet pan with the smashed garlic then discard. Quarter the potatoes. On the sheet pan, toss together the potatoes, oil, salt and pepper (12 turns on pepper mill) and arrange cut-side down. Roast for 25 to 30 minutes until they are golden brown on their undersides and release easily from the pan. Sprinkle with the rosemary. Using a spatula, turn the potatoes and continue to roast until tender, 10 to 15 minutes more.
Chef’s knife, cutting board, rimmed sheet pan, measuring spoons, metal spatula