Rosemary Roasted Potatoes
I never tire of potatoes and when fresh herbs are in the garden, make good use of them.Yield: Serves 6
|2 pounds||red bliss, yukon gold, or other thin-skinned potatoes (5 to 6 medium potatoes), scrubbed clean|
|1 tablespoon||extra-virgin olive oil|
|2 tablespoons||fresh rosemary|
|2 teaspoons||kosher salt|
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.