Crispy Roasted Potatoes W/Rosemary Garlic Infusion
I have always admired a crispy potato chunk. Honestly, I think it’s KFCs only redeeming product. This recipe originates from my old roommate Dan who used to make something similar and for the longest I called them Dan’s Potatoes. Every time he made them they were a show stopper and on the holidays he would add sweet potatoes and beets. It was such a simple recipe too. Cut the potatoes into bite sized chunks, throw them in a glass baking dish with a bunch of salt pepper and oil and roast them at 400F until crispy.
This is the evolution of that recipe into something restaurant-worthy. These potatoes are light and crispy, with a full-on flavor that pairs well with almost any dish. I've made them many times, and rarely have leftovers. They're not much harder to make than mashed potatoes, tastier than fried, and there's no heavy oil smell in the house. Just a mouthwatering aroma of garlic and earthy potato essence that will warm the kitchen on a cold day.
I made a separate post for the Rosemary Garlic Infused Oil so be sure to check that out too!