Gore’s second recipe is up next.

There’s something about perfectly roasted potatoes — golden and crispy on the outside, fluffy and tender on the inside — that makes them the perfect side dish for almost any meal. These crispy garlic and rosemary roasted potatoes are simple to prepare, but the garlic-infused olive oil takes them to another level.

Ingredients

• 6 large potatoes, peeled and cut into large chunks

• 8 cloves garlic, smashed but left unpeeled

• 3 large sprigs fresh rosemary

• ½ cup olive oil

• Salt and freshly ground black pepper, to taste

• 1 whole bulb of garlic, halved horizontally

• Additional fresh rosemary, for roasting and garnish

Method

1. Preheat the oven to 450°F.

2. Place the olive oil, rosemary, and smashed garlic cloves in a small saucepan. Cook over medium-low heat until the garlic and rosemary become lightly golden and fragrant. Remove from the heat and set aside to infuse.

3. Bring a large pot of water to a boil and season generously with salt. Add the potatoes and cook for three minutes. Drain thoroughly, then gently toss the potatoes a few times to rough up their edges. This helps create those deliciously crispy surfaces when roasted.

4. Transfer the potatoes to a roasting pan and pour over half of the infused olive oil, reserving the garlic and rosemary from the oil for later. Add a little more olive oil if needed — the potatoes should be well coated to achieve maximum crispiness.

5. Add the halved garlic bulb to the roasting pan. Season the potatoes with additional salt and black pepper, then scatter over some fresh rosemary.

6. Roast for 35–45 minutes, turning the potatoes occasionally, until they are deeply golden brown and crispy on the outside.

7. Garnish with the reserved roasted garlic and rosemary before serving.

Kitchen Note: Don’t be afraid to experiment with the herbs. Use whatever fresh herbs you have on hand, or keep it simple with garlic alone.

Photos: Alan Smith

Recipe developed by Shanice Gore

With the rosemary and garlic already in a small saucepan, its time to dice the potatoes. (Photo: Alan Smith)

After seasoning with black pepper, and adding infused olive oil, Shanice Gore carefully arranges potatoes on the roasting pan. (Photo: Alan Smith)

With the halved garlic and rosemary added, the potatoes are oven-ready.(Photo: Alan Smith)

Roast the potatoes for 35-45 minutes, turning them occasionally until they are deeply golden brown and crispy on the outside. (Photo: Alan Smith)

Gore takes a bite of the crispy garlic and rosemary roasted potatoes.(Photo: Alan Smith)