My Family's Secret For the Best Oven-Roasted Potatoes

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.