With only four ingredients, these potatoes are super simple and shockingly delicious. The crisp outside and tender center make a perfect side dish for any meal, try along side grilled steaks in the summer or roasted chicken on a chilly evening.
Potatoes – I prefer baby red skin potatoes, but you can easily substitute fingerling, or regular red skin potatoes. Make sure they are cut into similar sized pieces, about 1/2 inch.
Olive Oil – I always use extra virgin olive oil, but you can use what ever you have on hand. You can also use avocado oil, but note that they may need less time roasting due to having a higher smoke point.
Rosemary – I prefer fresh rosemary because it has such a robust, fresh flavor, but you can easily substitute dried rosemary. If using dried Rosemary consider adding a pinch or two more for extra flavor.
Salt – I prefer to a larger salt granule on these potatoes so I prefer to use kosher or sea salt. The larger granules of salt add flavor and texture to these crispy potatoes. Lastly, always add the salt after roasting. Salt draws out moisture. To ensure that we get nicely crisp edges on the potatoes don’t add the salt until after roasting.
Simple Rosemary Potatoes
Ingredients
- 1 lb Baby Red Potatoes
- 2 tbsp Fresh Rosemary
- ½ tbsp Olive Oil
- Kosher or Sea Salt to tast approx. 1/2 tsp
Instructions
- Preheat oven to 425 ℉.
- Thoroughly wash the potatoes. Halve the smaller ones, and quarter the larger potatoes so that they are all similar in size or about 1/2 inch.
- On a parchment paper lined baking sheet, toss the potatoes in olive oil until evenly coated.
- Sprinkle the rosemary on top and toss a few more times. Evenly spread out the potatoes on baking sheet.
- Roast in oven for 20 minutes, remove, use a spatula to flip potatoes to opposite sides so that another side has contact with the pan and the chance to crisp and brown. Roast for another 15 to 20 minutes, until the desired crisp is achieved.
- Season with salt to taste, approximately ½ tsp to start.
