Ingredient

• 2 1/2 pounds russet potatoes, peeled and cut into 3/4-inch pieces
• Coarse salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 1 tablespoon fresh rosemary

• Step 1

  Preheat oven to 450 degrees. Cover potatoes with 2 inches of water in a medium saucepan and bring to a boil; add a generous amount of salt. Boil until potatoes are just tender, about 5 minutes. Drain and immediately toss in a bowl with oil and rosemary. (Potatoes will break apart slightly.) Season with salt and pepper.

• Step 2

  Transfer potatoes to a rimmed baking sheet. Roast, flipping once, until golden and crisp, about 35 minutes. Serve immediately.