Roasted Potatoes
History: This is an update to Roasted Potatoes (2001-09-02).
We really like preparing potatoes this way. It uses far less oil than french frying or cooking homestyle, yet it still retains the flavor of those sides. You can even catch us serving these with breakfast from time to time. Garlic makes a nice addition in the last 15 minutes of cooking as well when serving them for dinner. Originally served as part of Sandwiches on the Grill.
Ingredients
- 10 small Yukon Gold potatoes (scrubbed and cut into 6-8 chunks)
- 1 tablespoon extra-virgin olive oil
- salt & pepper
- 1 tablespoon fresh rosemary (cleaned, stemmed, chopped)
Instructions
We start by preheating the oven to 425°.
We place the potato pieces on a large sheet pan and rub them with the oil. We make sure that they are all in one layer, and sprinkle them with salt, pepper and rosemary. We then put them in the oven for 30-45 minutes until they start to brown on the bottom. We turn them and continue cooking for 15 more minutes until they are tender and nicely browned. We serve them hot or at room temperature.