The ingredients in this recipe are perfectly ordinary: potatoes, salt, pepper, garlic, rosemary, and a little paprika. So I have to believe the reason these potatoes are so irresistible, enticing people to come back for seconds again and again, is in the method.

The secret must be in the brief parboil in strongly salted water. Or maybe it’s the whole cloves of roasted garlic that infuse the entire dish; my kids actually fight over each of those toasty little nuggets of creamy, sweet goodness. Or perhaps it’s the quick pan fry in hot olive oil before the potatoes bake to crisp, brown perfection. Whatever it is, these potatoes are just a hands down win every, single time. And since they go well on their own or with everything from eggs, to burgers, to chicken, they’re perfect for breakfast, lunch, and dinner.

Although potatoes have a bad reputation amongst the low carb crowd, I for one believe the humble spud is a beautiful, nutritious, and extremely versatile little vegetable. Potatoes are high in Vitamin C, B6, and potassium, as well as antioxidants and fiber.* Historically potatoes alone have nourished and sustained entire populations, and ultimately they’re just so darn yummy. There is really no reason not to enjoy them over and over again.

Equipment:

• Large oven safe, nonstick fry pan (12in diameter)

Ingredients:

• 7-8 medium yellow potatoes (such as Yukon gold), cut into 1in cubes

• 1 TBS. olive oil

• 4-5 cloves garlic, whole and unpeeled

• 1 tsp. kosher salt + more for boiling

• 3/4 tsp. dried rosemary

• 1/4 tsp. smoked Spanish paprika

• Pepper to taste

Method:

1. Preheat the oven to 400ºF.

2. Put the cubed potatoes in the fry pan and fill with just enough water to cover the tops of the potatoes. Season the water heavily with salt, as if you were preparing water to boil pasta.

3. Bring the water to a boil over medium high heat. Allow it to simmer for 3-5 minutes. The potatoes should not yet be cooked. Drain them in a colander.

4. Return the pan to medium high heat. Cook off any remaining water and then add the olive oil. Once the oil is hot, pour the potatoes back into the hot pan. Add the garlic, 1 tsp. kosher salt, pepper, rosemary, and paprika, and stir or shake the potatoes to evenly distribute the seasonings.

5. Roast the potatoes in the oven for 30-40 minutes, shaking halfway through cooking. Bake until the skin is crisp and browned, but the inside is tender. Adjust the seasoning as desired and enjoy.

*Potato Nutrition Information