Photo: Crunchy Roasted Rosemary Potatoes Recipe
Ingredients
- 3 large Yukon gold potatoes, scrubbed clean, cut in 1/2
- 4 sprigs fresh rosemary
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
Directions
Heat the oven to 400 degrees F.
Slice the potatoes and put on a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through. Serve immediately.
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By noirchatsmojolf...
Plain City, OH
on December 18, 2011
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This was awesome and everyone loved it! They key is to preheat the pan while the oven is preheating makes the world of difference on getting the potatos crisp and not sticking to the pan.
By Janeilie
on February 02, 2011
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Good. I felt that there was a bit too much rosemary and it got bitter. Would it be as good if the sprigs were left whole?
By KnyghtMares Luna
Iowa
on December 31, 2010
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These were great. The recipe is omitting one important step that he gave in the episode, which was to put the sheet pan in the oven as it preheats, this will keep the potatoes from sticking to the pan and get a better golden brown color. I highly recommend this step especially with higher starch potatoes.
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