Basic Info:

• Serves: 3-4 people
• Total Time: Approx. 65 minutes (15 min prep + 20 min soaking + 30 min roasting)
• Difficulty:  Easy

Ingredients:

• Yellow-flesh potatoes: 700g
• Garlic: 10 cloves
• Parmesan cheese powder: 30g
• Olive oil: 30ml
• Sea salt: 8g
• Black pepper: 4g
• Rosemary:  2 sprigs
• Fresh parsley:  A handful

Instructions:

Cut potatoes：

Wash, peel and cut potatoes into uniform 3cm cubes with your DRGSKL chef's knife. Clean cuts ensure even crispiness.

Soak：

Soak in cold water 20 minutes, change water once. Drain and pat completely dry — less moisture means crispier skin.

Season：

Toss potatoes with minced garlic, olive oil, salt, pepper and chopped rosemary until evenly coated.

Preheat tray：

Preheat oven to 220°C, heat empty baking tray 5 minutes for instant crust formation.

Roast：

Spread potatoes cut-side down on hot tray, bake 20 minutes. Flip, sprinkle parmesan, bake 10 more minutes until golden.

Serve：

Garnish with parsley, serve hot. Crispy outside, fluffy inside, rich garlic aroma.