Rosemary Roasted Potatoes
Roasted potatoes with a soft fluffy interior and crispy golden crust.
Ingredients
- 4 medium red skinned potatoes or any hard potato, not russets
- 3 Tbsp olive oil
- 5-6 sprigs fresh rosemary
- Generous course salt and cracked black pepper
Instructions
- Rinse potatoes and remove any eyes or marks. Cut in half, then into bite sized pieces. About 8 - 12 per potato depending on size.
- Bring a pot of salted water to a boil. Add potatoes and 1 - 2 sprigs rosemary. Reduce heat and simmer for about 10 minutes, until a knife inserted into a potato still has some resistance. Drain well and allow to dry. Shake pot a few times while cooling to give potatoes a rough exterior.
- Add olive oil to potatoes and toss until well coated. Season with salt and pepper. Arrange potatoes in a baking dish large enough that they can be spread out without crowding to ensure maximum browning.
- Roast on the middle rack of an oven at 350° for 20 minutes. Stir and cook another 20 minutes. Remove rosemary leaves from 2 sprigs and toss with potatoes after 40 minutes.
- Roast for about 10 more minutes until potatoes are golden brown and rosemary is crispy.
- Toss with more fresh rosemary before serving.
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