EXTRA CRISPY ROASTED POTATOES

Ingredients

• ​4 lb cubed peeled yellow potatoes (about 9 cups)
• 1/4 cup canola oil
• 4 cloves garlic, chopped
• 1 tbsp chopped fresh rosemary
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/4 cup chopped fresh Italian parsley

Directions

1. ​Preheat oven to 425°F.
2. Cook potatoes in boiling salted water until almost tender, about 10 – 15 minutes; drain well. Transfer to a parchment paper-lined baking sheet to dry slightly.
3. Heat oil in a small frypan over medium heat. Add garlic and rosemary. Cook, stirring occasionally, until fragrant, about 30 seconds. Remove from heat. Let stand for 1 – 2 minutes. Strain through a sieve into separate bowls. Keep both mixtures and set aside.
4. Add potatoes to a large bowl. Toss to create a paste on potatoes. Add reserved oil, salt and pepper. Toss to coat.
5. Spread potatoes in a single layer on a parchment paper-lined baking sheet. Bake for 20 minutes. Stir potatoes and continue to bake until crispy, about 25 – 30 minutes.
6. Transfer to a large bowl. Add reserved garlic and parsley. Toss to combine.