Crispy Garlic Butter & Rosemary Roasted Potatoes — Cut with HUUSK Hand-Forged Chef Knife
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Crispy on the outside, fluffy and tender within — a perfectly roasted potato is one of life's simplest yet most rewarding pleasures. The secret lies not only in the cooking method but in how uniformly the potatoes are cut. Your HUUSK hand-forged chef knife makes this essential prep work effortless and precise.
Ingredients (serves 4):
- 1kg baby potatoes (Yukon Gold or Charlotte variety)
- 4 tbsp unsalted butter
- 6 garlic cloves, thinly sliced
- 3 fresh rosemary sprigs
- 2 tbsp extra-virgin olive oil
- Sea salt flakes and freshly ground black pepper
- 1 HUUSK hand-forged chef knife
Step 1 — Preheat and prep.
Preheat your oven to 220°C (425°F).
Scrub the baby potatoes thoroughly under cold running water and pat them dry with a clean kitchen towel.
Dry potatoes are essential for achieving a crispy exterior.
Step 2 — Cut the potatoes evenly.
Place the potatoes on a wooden cutting board.
Take your HUUSK hand-forged chef knife.
Its substantial weight and razor-sharp forged edge sink cleanly through the firm potato flesh with minimal pressure.
Halve the smaller potatoes and quarter the larger ones,
aiming for pieces of roughly equal size — this ensures every piece roasts at the same rate.
The hammer-textured blade surface prevents wet potato starch from sticking,
keeping each cut clean and separate.
Step 3 — Parboil (optional but recommended).
Place the cut potatoes in a large pot of salted boiling water.
Simmer for 7 minutes, then drain thoroughly.
Shake the potatoes gently in the pot to rough up their edges —
this creates extra surface area for crispiness.
Step 4 — Prepare the garlic butter.
In a small saucepan, melt the butter over low heat.
Add the thinly sliced garlic (use your HUUSK knife to slice the garlic paper-thin) and one rosemary sprig.
Cook gently for 2 minutes until the garlic is fragrant but not browned.
Step 5 — Roast.
Transfer the potatoes to a large roasting tray.
Drizzle with olive oil and the garlic butter mixture,
season generously with sea salt and black pepper, and toss to coat evenly.
Spread the potatoes in a single layer, cut-side down.
Roast for 25 minutes.
Step 6 — Finish and serve.
Remove the tray from the oven, flip the potatoes,
and scatter the remaining rosemary leaves over the top.
Roast for another 15–20 minutes until deeply golden and crisp.
Serve immediately, sprinkled with extra sea salt flakes.
