Rosemary Roasted Potatoes

Instructions

1. Prepare the potatoes
   Wash potatoes thoroughly and cut them into 1-inch chunks. For even cooking, try to keep the pieces roughly the same size. Place cut potatoes in a large bowl of cold water for 15 minutes to remove excess starch, then drain and pat completely dry with paper towels.
2. Preheat the oven
   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easier cleanup, or use a well-seasoned cast iron skillet for extra crispiness.
3. Season the potatoes
   In a large bowl, combine the olive oil, minced garlic, chopped rosemary, salt, pepper, dried thyme, and red pepper flakes (if using). Add the dried potato chunks and toss thoroughly until all pieces are evenly coated with the herb-oil mixture.
4. Arrange for roasting
   Spread the seasoned potatoes in a single layer on the prepared baking sheet, ensuring they're not overcrowded. Leave space between pieces to allow steam to escape, which helps them crisp up rather than steam.
5. Roast to perfection
   Place the baking sheet in the preheated oven and roast for 35-45 minutes, turning the potatoes with a spatula halfway through cooking time. They should be golden brown and crispy on the outside, while tender on the inside. Test doneness by piercing with a fork.
6. Add finishing touches
   Remove from the oven and immediately drizzle with fresh lemon juice. If using Parmesan cheese, sprinkle it over the hot potatoes and gently toss. The residual heat will melt the cheese slightly, creating a delicious crust.