rosemary roasted potatoes
Ingredients
- 1/2 tsp of salt
- 1/4 cup of chopped parsley
- 2.5 lbs of red skinned potatoes
- 2 tsp of dried rosemary
- 20 cranks of fresh cracked pepper
- 2 cloves of garlic, minced
- 2 Tbsp of olive oil
Instructions
- Preheat your oven to 400 degrees. Wash the potatoes well and cut into 1 inch cubes. Try to make the size of the cubes as uniform as possible so they cook at the same rate.
- Either in a large bowl or on your roasting pan, add the oil, parsley, rosemary, garlic, salt and pepper to the potatoes. Reserve some parsley for garnish. Toss to coat well. Spread the potatoes out evenly in a single layer on the pan. If the potatoes are crowded or sit in layers they will tend to steam rather than roast, preventing the edges from crisping.
- Put the pan in the oven to roast. Stir the potatoes about every 20 minutes to expose more edges to the hot air and allowing them to crisp. Be sure to spread the potatoes out in a single layer each time to stir. The potatoes are done when they are golden brown and crisp on the edges and corners. Mine took about 45 minutes to get to this point.
- NOTE: Use fresh rosemary if it is available to you to really make the flavor pop. Give the rosemary a quick chop to release the oils before tossing with the potatoes.
