Ready to build your own masterpiece? Here are the non-negotiables. First, parboil your potatoes in heavily salted water—it seasons them from the inside out. Second, shake them aggressively in the colander to create that starchy paste. Third, preheat your oil in the tray until it’s shimmering. Fourth, give them space: overcrowding the pan drops the oil temperature and steams the potatoes instead of roasting them.
Finally, don’t flip them too often. Let one side develop a deep, caramelized crust before turning them. One flip midway through is plenty. And if you’re using fresh rosemary or garlic, add them only for the last 15 minutes so they don’t scorch. That final touch of fragrance is what makes your kitchen smell like a hug.
