Extra-Crispy Oven-Roasted Potatoes

Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 475°F.

Halve 2 pounds baby or fingerling potatoes. Add the potatoes to the boiling water and cook until fork tender, 10 to 15 minutes. Meanwhile, pick the leaves from 1 fresh rosemary sprig and finely chop (about 1 tablespoon) and place in a small bowl (if using dried rosemary, place 1 teaspoon in the bowl). Add 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne if using.

Drain the potatoes and run under cool water; let sit in the strainer. Melt 2 tablespoons unsalted butter in the now-empty pot over medium heat (dry the pot first if needed). Remove the pot from the heat, add the rosemary mixture, and whisk to combine.

Add the potatoes and toss until evenly coated in the butter mixture. Transfer to a rimmed baking sheet and arrange in a single layer cut-side down.

Roast until the cut sides of the potatoes are golden brown, 20 to 25 minutes. Flip the potatoes over and roast until crisp, about 15 minutes more.