1-First Step: Gather and Prep Your Ingredients Start by pulling together all the ingredients to make the process smooth. Peel the 2 ½ pounds of Yukon Gold potatoes and the 1 large Russet potato, then cut the Yukon Golds into 1 ½ to 2 inch pieces while slicing the Russet lengthwise into quarters and then crosswise as thinly as possible. This prep takes about 10 minutes and sets the stage for even cooking.

2-Second Step: Boil the Potatoes Bring 2 quarts of water to a boil in a large saucepan and preheat your oven to 450°F with a rack in the bottom. Add 2 tablespoons of kosher salt to the boiling water, then toss in the potatoes. Cover the pan to bring it back to a boil quickly, then uncover and simmer gently for 8 minutes until the Yukon Golds offer slight resistance when pierced and the Russets are very soft.

3-Third Step: Drain and Dry Once the potatoes are done boiling, drain them immediately and return them to the hot pan for a few minutes to let excess moisture evaporate. This step is crucial as it helps form that starchy coating later, preventing sogginess and promoting crispiness.

4-Fourth Step: Toss for Texture Transfer the potatoes to a large bowl and toss them vigorously for about 1 minute until a starchy coating forms on the surface. If any Russet pieces remain intact, mash them lightly with a fork to enhance the crunch. For dietary tweaks, you could use a different oil here if you’re watching calories, keeping the process adaptable.

5-Fifth Step: Season and Coat Add the ¼ cup plus 2 tablespoons of olive oil, 1 ¾ teaspoons of kosher salt, and freshly cracked black pepper to the bowl. Use a silicone spatula to toss everything until the potatoes are evenly coated and a thick starchy layer develops. At this point, taste the mixture it should taste slightly salty to ensure the final dish is well-seasoned.

6-Sixth Step: Roast to Perfection Preheat a roasting pan in the oven for 10 to 15 minutes to get it piping hot. Carefully add the potatoes one by one to the pan, spreading any excess starchy mixture over them, and arrange in a single layer with minimal touching for even browning. Roast for 20 minutes, then flip them with tongs and roast another 20 minutes until they’re golden brown. If you’re adding rosemary, mix the 1 heaping tablespoon of chopped rosemary with a bit of olive oil to make a paste.

7-Seventh Step: Finish and Serve After the initial 40 minutes, flip the potatoes again and, if using rosemary, spread the paste on them before roasting for an additional 7 minutes until deeply golden. Remove from the oven, let cool for a few minutes, and taste to add fine sea salt as needed. Serve right away for the best crunch, pairing with your favorite meal. This whole cooking process takes about 1 hour and 5 minutes, and remember, for more vegetable tips, explore our vegetable recipes section.