Crispy Roast Potatoes

Monica said Georgia deserved to advance on her potatoes alone, and Leyla Kazim exclaimed 'Have you seen the crunch on that?' The technique behind that extraordinary crunch has three critical steps. First, par-boil the potatoes in well-salted water until just tender — about 8–10 minutes — so the edges begin to soften. Second, drain thoroughly, let them steam dry for 2–3 minutes, then shake the colander vigorously to roughen the surfaces. Those fluffy, ragged edges are what crisp into golden shards in the oven. Third, roast in a single layer in a properly hot oven (425°F / 220°C) with generous oil — crowding the tray causes steaming instead of crisping, so use two trays if needed. Crushed garlic cloves with skins on perfume the oil as they roast, and stripped rosemary leaves scattered throughout add aromatic crunch.