First, wash the potatoes with skin on or you can peel the skin off if you like. Cut them into halves or you can cut them into quarters if you're using bigger potatoes.

Boil water in a pan. Add 1 tbsp salt to the boiling water.

Now parboil the potatoes in salted water for about 10 minutes.

Place a small pan over medium heat, then pour 4 tbsp of olive oil into it.

Add 1 tbsp of minced garlic and 1 tbsp of chopped rosemary to the olive oil and fry them until slightly brown.

Strain the infused oil on the preboiled potatoes.

Then add a little salt, black pepper, and chili powder. Mix everything well.

Then shake the potatoes well to rough up the edges.

Roughing up edges creates an uneven surface, which helps to make an extra crunchy outer layer.

First, preheat the oven to 200℃.

Place half of the potatoes in a baking tray lined with parchment paper and bake them into a 200℃ oven for about an hour flipping them halfway through.

You can bake them all in the oven, or if you have less time, you can also pan roast the potatoes, however way you prefer (both ways are shown in the video)

To pan roast the potatoes, place a heavy-bottomed frying pan or skillet on medium heat, add some of the infused oil to the pan, and add the rest of the potatoes.

Then fry them for 15-20 minutes until they get crispy, flipping them every 5 minutes.

Garnish the potatoes with some freshly chopped coriander.

They are perfectly crunchy outside and creamy/fluffy inside. Enjoy this easy side dish.