Rosemary Roasted Potatoes

By garciamoss

Ingredients

• 2 pounds Red Bliss, Yukon Gold, or other thin-skinned potatoes (5 to 6 medium potatoes), scrubbed clean
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon dried rosemary or 2 tablespoons minced fresh rosemary
• 2 teaspoons kosher salt

Details

Servings 6
Adapted from thekitchn.com

Preparation

Step 1

Maker Talks

I almost always serve these potatoes at Thanksgiving and other holiday dinner parties, but you definitely don't need to wait for a special occasion. These crispy golden potatoes go just as well with a weeknight meal of pan-seared chicken or steak. For an easy vegetarian meal, I often roast another tray of mixed peppers, zucchini, and broccoli alongside the potatoes and serve everything with rice and an

This is all to say that these potatoes need to be in your regular rotation. They make a terrific side dish for just about any meal. At least, they do as long as you can keep yourself from grabbing nibbles from the baking sheet — this continues to be a source of great trouble for yours truly.

Preheat the oven to 425°F. Line a baking sheet with foil or a nonstick baking mat.

Halve the potatoes and chop them into bite-sized pieces, leaving the skins on. Transfer the potatoes to a large bowl and toss with the olive oil, rosemary, and salt. Make sure the potatoes are evenly coated with oil.

Spread the potatoes out on the baking sheet. Bake for 45 to 50 minutes until the potatoes are deeply golden, stirring every 15 minutes. Serve while still hot and crispy.

wheat-free

Maker Talks

Maker

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Maker Talks