Rustic Garlic and Herb Roasted Potatoes

There is something about a perfectly roasted potato that feels like home. When I was first learning to cook, I struggled with soggy skins and uneven cooking, but I finally realized the trick is to get the pan screaming hot before the potatoes hit the oil. It makes all the difference in achieving that golden crust we all want.

I often think about the verbs I use in the kitchen—like 'poner' in the preterite tense, which reminds me of the act of placing the sheet pan into the oven. It is a decisive moment. Once those potatoes are in, the oven does the heavy lifting. I like to serve these with a simple sprinkle of fresh rosemary, but they are just as good with nothing but sea salt and cracked black pepper.