Crispy Roasted Rosemary Potatoes

Instructions

1. Prepare the potatoes
   Preheat your oven to 425°F (220°C). Wash the potatoes thoroughly and cut them into 1-inch chunks. For extra crispiness, soak the cut potatoes in cold water for 30 minutes, then drain and pat dry with paper towels.
2. Season the potatoes
   In a large bowl, toss the potato chunks with olive oil, minced garlic, chopped rosemary, salt, black pepper, dried thyme, and red pepper flakes (if using). Make sure all potatoes are evenly coated with the oil and seasonings.
3. Arrange for roasting
   Spread the seasoned potatoes in a single layer on a large baking sheet. Be careful not to overcrowd the pan, as this will prevent the potatoes from getting crispy. Use two baking sheets if necessary.
4. Roast until golden
   Place the baking sheet in the preheated oven and roast for 25 minutes. Remove from the oven, carefully flip the potatoes with a spatula, and continue roasting for another 15-20 minutes until they're golden brown and crispy on the outside.
5. Add finishing touches
   If using, drizzle the melted butter over the hot roasted potatoes and sprinkle with grated Parmesan cheese. Return to the oven for 3-5 minutes until the cheese is melted and slightly golden.
6. Serve hot
   Remove the potatoes from the oven and transfer to a serving dish. Garnish with additional fresh rosemary if desired, and serve immediately while hot and crispy.