Roasted Potatoes with Rosemary
Author: Nicole
Ingredients
  • 3 pounds butter potatoes (such as Yukon Gold or Dutch Yellow)
  • 5 to 7 fresh rosemary sprigs, leaves removed
  • 3 to 4 tablespoons good quality extra virgin olive oil
  • Flaky sea salt (such as Maldon)
  • Freshly ground black pepper
Instructions
  1. Peel potatoes and cut into small cubes. Place in a large pot (4 to 5 quarts) and cover with cold water. Cover and bring to boil on high heat. Partially remove lid and turn down to medium heat and cook until potatoes are cooked through and just barely break apart when “cut” with a fork – about 20 to 30 minutes. Drain potatoes in a colander and let sit for 10 minutes so they cool and lose their excess moisture.
  2. While the potatoes are drying, preheat oven to 425°F.
  3. Add oil to your baking pan (one large or two smaller ones) and preheat in warm oven for a few minutes. (This makes it easier to coat the potatoes.) Remove pan from oven, toss potatoes with olive oil, rosemary, salt and pepper. Roast potatoes, turning and shaking the pan every 15 minutes for a total of about 45 minutes. They should be cooked through and crispy.
  4. Serve immediately.
Notes
* Need to share your oven? You can cook these at 350°F for about 75 to 90 minutes.
* Not quite ready to serve the potatoes? Leave them in the oven with the heat turned off.
Recipe by Riegl Palate at https://www.rieglpalate.com/roasted-potatoes-with-rosemary/