Growing up, my parents served steamed brown rice and oven-roasted potatoes on rotation as a side dish for dinner, and even though I've probably had these potatoes a zillion times in my life, I have yet to grow tired of the flavor. In fact, I crave them . . . a lot! Dressed in olive oil and seasoned with salt and rosemary, the potatoes take on a buttery flavor once roasted and have an unbeatable crisp bite. You'll notice I don't include measurements in the recipe. That's because this is more of a technique than a set recipe. My description of the preparation as well as the cooking temperature and time should be enough to get you going. We typically eat these roasted potatoes plain with roast chicken or steak. Most recently, I served them with grilled burgers and a side of ketchup for dipping, and the family praised them as a really awesome french fry substitute.
I used two pints of fingerling potatoes, both white and purple, and three sprigs of rosemary for this recipe.
- Fingerling potatoes, cut on the bias into 1 1/2-inch pieces
Olive oil, for coating
Salt, to taste
3 sprigs fresh rosemary
- Preheat oven to 450℉. Set out a rimmed sheet tray large enough for all the cut potatoes to lie flat. Drizzle olive oil over the top of the potatoes and use your fingers to rub the oil evenly around the potatoes. You're looking for each potato to be thinly coated, not dripping with oil. Per cup of potatoes, take a three-finger pinch of salt and sprinkle over the tops of the potatoes. Be sure to season from a distance (at least 1 foot above the tray) so that the salt is evenly distributed. Lay rosemary sprigs on top of potatoes.
- Roast for 1 hour, shaking the tray (or using a metal spatula) to turn the potatoes every 20-30 minutes. Potatoes are fully cooked when they appear golden brown on the outside and can easily be pierced by a fork. Remove from oven and serve immediately.
- Side Dishes, Potato
- North American
- Serves 2-4
- Total Time
- 1 hour, 29 minutes, 59 seconds