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Homemade Roasted Rosemary Potatoes photo

Roasted Rosemary Potatoes

Crispy roasted gold or red potatoes tossed with fresh rosemary, olive oil, salt, and black pepper.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 lbsgold or red potatoes
  • 2 tablespoonsolive oil
  • 2 teaspoonsfresh rosemary
  • 1.5 teaspoonsalt
  • 1/4 teaspoonblack pepper

Equipment

  • Oven
  • Baking Sheet
  • Large Bowl

Method
 

Instructions
  1. Preheat the oven to 400°F and place an oven rack in the center position.
  2. Wash and scrub 2 lbs gold or red potatoes. Pat dry with a towel and cut into bite-size pieces (about 1-inch).
  3. Put the cut potatoes into a large bowl.
  4. Strip the leaves from the stems of 2 teaspoons fresh rosemary and finely chop the leaves. Add the chopped rosemary, 2 tablespoons olive oil, 1.5 teaspoons salt, and 1/4 teaspoon black pepper to the bowl with the potatoes.
  5. Gently toss the potatoes so all pieces are evenly coated with oil and seasonings.
  6. Line a baking sheet with parchment paper or a silicone baking mat. Spread the potatoes in a single layer on the sheet, leaving space between pieces so they roast rather than steam.
  7. Roast in the preheated oven for 15 minutes. Use a spatula to flip the potatoes, then roast for an additional 15 minutes, or until the potatoes are golden and tender when pierced with a fork.
  8. Remove from the oven and serve immediately.

Notes

Notes
To roast in a skillet: Simply heat up olive oil in a cast-iron skillet over medium heat. Add potatoes and saute for 4 to 5 minutes just to brown them a little bit. Place the skillet in preheated oven and roast for 15 minutes, stir and roast for 15 minutes more or until done.