A really, really, really simple side dish, but the kind of thing that I always save for last on my plate and one who’s leftovers never make it to the Tupperware. Maybe this concept of potato cooking is old news to you, but if not, then make this tonite and you’ll never go back.
This is the way we do potatoes at my house, the way we had them growing up. It is simple enough for quick weeknight meals but somehow fancy enough for holidays. It takes almost no time at all and is extremely “hands off”. Great with any kind of meat, fantastic tossed with blanched/salted green beans, and perfect for any season of the year. Do your kids like potatoes? If not, try this approach – the whole “they taste like french fries” argument probably won’t be needed after they take one bite.
A word of caution – any time you want potatoes to come crispy, overcrowding is the enemy. Overcrowded veggies emit so much moisture that they end up steaming and turn to mush, never achieving that golden crunch you love. If you have to split a batch for optimum results, it’s totally worth it.
Rosemary Garlic Roasted Potatoes
2 lb. red skinned potatoes, cut into 1 inch cubes
1/4 c. olive oil
1 tsp. (more to taste) kosher salt, divided
1/4 tsp. black pepper
1 tbsp. chopped fresh rosemary leaves
3 garlic cloves, minced
1. Preheat oven to 425 degrees. Place baking sheet in oven while it preheats.
2. Toss potatoes with olive oil in a large bowl. Remove baking sheet and add potatoes to sheet, spreading evenly to space. Sprinkle with 3/4 tsp. kosher salt and pepper.
3. Roast for 30 minutes.
4. Meanwhile, finely chop rosemary with garlic and remaining 1/4 tsp. salt.
5. When timer goes off, remove baking sheet and stir rosemary mixture into potatoes. Spread evenly and return to oven.
6. Bake for about 5 more minutes or until browned.