Classic Roast Potatoes

1. 1
   Boil a large pot of water with the salt and add the potatoes.
2. 2
   Cook until the edges are softened, about 10 minutes, then drain thoroughly.⏱ 10 min
3. 3
   Shake the potatoes in the colander to roughen the edges; this creates the **signature crispy exterior**.
4. 4
   Heat the fat in a large roasting pan in a 425°F (220°C) oven until shimmering.
5. 5
   Carefully toss the potatoes in the hot fat until coated and spread in a single layer.
6. 6
   Roast for 45 minutes, turning occasionally, until the potatoes are **deep golden brown** and crunchy.⏱ 45 min
7. 7
   Toss with the rosemary and serve immediately while hot.
8. 8
   Preheat your oven to 425°F (220°C) with a heavy baking sheet inside.
9. 9
   Toss the halved sprouts with olive oil and salt in a large bowl.
10. 10
    Carefully spread the sprouts cut-side down on the preheated baking sheet.
11. 11
    Roast for 15–20 minutes until the edges are **darkly caramelized** and crispy.⏱ 20 min
12. 12
    Remove from the oven and drizzle the balsamic glaze over the top while hot.
13. 13
    Toss gently to coat every sprout and serve as a festive side dish.