Roasted Rosemary Potatoes
Prep time: 5 minutes
Total time: 45 minutes
Serves 4
Nothing beats a roasted potato laced with garlic and fresh rosemary. They’re crispy and puffed on the outside; fluffy and delicate on the inside. A must in everyone’s repertoire.
ingredients
- 1 clove
- garlic, smashed and peeled
- 2 pounds
- red potatoes, scrubbed (about 8 medium)
- 3 tablespoons
- olive oil
- ¾ teaspoon
- kosher salt
- ¼ teaspoon
- freshly ground black pepper
- 2 tablespoons
- fresh rosemary leaves (about 2 sprigs)
directions
Heat the oven (with oven rack in the middle) to 425°F. Rub a rimmed sheet pan with the smashed garlic then discard. Quarter the potatoes. On the sheet pan, toss together the potatoes, oil, salt and pepper (12 turns on pepper mill) and arrange cut-side down. Roast for 25 to 30 minutes until they are golden brown on their undersides and release easily from the pan. Sprinkle with the rosemary. Using a spatula, turn the potatoes and continue to roast until tender, 10 to 15 minutes more.
helpful hints
- Buy potatoes that are uniform in size for even roasting
- Smash garlic using the flat side of your chef’s knife
- The potatoes should release easily from the pan for turning. If they don’t, roast them a few minutes more until they turn easily with a spatula
tools needed
Chef’s knife, cutting board, rimmed sheet pan, measuring spoons, metal spatula
