Ingredients
Method
- Preheat your oven to 400 degrees Fahrenheit and line a large baking tray with parchment paper to prevent sticking.
- Thoroughly wash and scrub the potatoes to remove any dirt, then pat them completely dry with paper towels or allow them to air dry.
- Using a very sharp knife, carefully chop the potatoes into bite-sized cubes, making sure to keep the skins on for maximum crunch.
- Transfer the potato cubes onto the prepared baking tray.
- In a small bowl, whisk together the minced garlic, chopped oregano, chopped rosemary, oil, sea salt, and pepper.6 cloves fresh garlic, 3 Tbsps fresh oregano, 3 Tbsps fresh rosemary, 3 Tbsps olive oil or avocado oil, 1/4 tsp pepper, 1/2 tsp sea salt
- Pour the herb mixture over the potatoes and toss until every piece is very evenly coated.
- Arrange the potatoes in a single layer on the sheet pan, ensuring they do not overlap so they can crisp up properly.
- Roast in the preheated oven for 35 to 45 minutes, flipping them halfway through the cooking time.
- Once they are golden brown and crispy to your liking, remove them from the oven.
- Garnish with fresh chopped parsley and chives, and sprinkle with additional sea salt flakes before serving warm.2 Tbsps fresh chives, 2 Tbsps fresh parsley, Sea salt flakes
Notes
Ensure the potatoes are bone-dry before tossing in oil to prevent steaming. Do not crowd the pan to ensure a crispy, golden-brown finish.
