Rosemary roasted potatoes is a classic dish that I will never, ever get tired of eating. The real key for this recipe is roasting the potatoes past mere tenderness and all the way until they’ve turned golden and crispy on the outside. I usually have a hard time getting these potatoes to the table without eating half the batch straight off the baking sheet. Rosemary roasted potatoes are heavenly. If you’ve never roasted potatoes quite this thoroughly before, this is going to take a leap of faith. It really seems like the potatoes must surely be burning to a crisp. Trust me. The outside becomes so golden and crispy, you’d think the potatoes were deep-fried. And the middles become pillow-soft and creamy, almost like mashed potatoes. Roasting potatoes this deeply does take some time, at least 45 minutes, but it’s so worth it. Rosemary roasted potatoes need to be in your regular rotation. They make a terrific side dish for just about any meal.
INGREDIENTS 2 pounds thin-skinned potatoes, scrubbed clean 1 tablespoon extra-virgin olive oil 2 tablespoons minced fresh rosemary
2 teaspoons salt
First of all, if you want perfect rosemary roasted potatoes, 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 rosemary roasted potatoes while still hot and crispy.