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Wash, peel and cut potatoes into half. Soak in water for at least 15-20 minutes to remove starch.
1½ cups (or) 342 gms Potatoes
In a pot, add boiling hot water from a kettle. Add salt, soaked potatoes and simmer for 10 minutes or until they are almost cooked.
Salt, Water, 1½ cups (or) 342 gms Potatoes
Drain potatoes in a colander, shake lightly to remove excess water. Leave them for a couple of minutes to dry out.
Place the empty baking tray in the oven and preheat oven to 200C (390 F).
Meantime in a deep bottomed bowl, combine oil, rosemary, salt, chilli flakes and mix well. Put boiled potatoes and gently stir/toss to coat.
2 Tablespoons Olive oil, 2 stems (use only leaves) Rosemary, 1 Teaspoon Chilli flakes, Salt
Spread potatoes in a piping hot baking tray in a single layer with enough space between them. Do not overcrowd them.
Place the tray in preheated oven and roast for 20-minutes.
In a second bowl combine oil and garlic. Take the tray out, drizzle garlic-infused oil all over. Flip potatoes for even browning. keep the tray back in the oven and roast for further 20 minutes or until potatoes turns golden colour and crispy.
½ Tablespoon (or) 2 cloves Garlic, ½ Teaspoon Olive oil