3 – 4 pounds all-purpose potatoes (Yukon Gold, blue & purple potatoes are excellent for roasting)
- table salt
extra-virgin olive oil
1 bulb garlic, separate each clove and peel
5 sprigs fresh rosemary leaves, chopped
***Optional*** You can use bacon fat and melted butter if you choose.
Preheat oven to 375 F
Place roasting pan in oven to get pan hot, this helps with crisping up the outside of the potatoes.
Peel potatoes and cut into even chunks as much as possible. (Smaller potatoes will be halved, larger ones quartered).
Wash potatoes in cold water and rinse off the starch.
Fill a large pot with cold water and add 3 TBSP of table salt to the water then add the potatoes to the pot and bring to a boil to get them par-boiled. This helps them become fluffy on the inside when roasting.
Cook in boiling water for 7 minutes.
Drain potatoes in colander; shaking the colander to take off the excess water. Let them cool for 5 minutes.
While potatoes are cooling down, remove your baking pan from the oven and pour olive oil at the bottom, covering the pan.
Add potatoes into the baking pan, toss to coat with the olive oil.
Sprinkle with rosemary leaves, and add the garlic cloves between the potatoes.
Bake in oven for 30 minutes.
After 30 minutes, remove from oven and using a potato masher, gently squash each potato down.
Pour olive oil over potatoes to coat evenly.
Sprinkle with sea salt evenly.
*** (At this point, if you have chosen to add bacon fat and/or melted butter along with some oil, this is when you would do it.)
Return to oven and bake for 23 minutes.
Remove from oven and turn potatoes over, lightly sprinkle with sea salt on this side, then return to oven for 23 minutes.
Once done, line a plate with paper towel to absorb the excess grease, and place potatoes on plate.
Serve and enjoy!
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