Oven-Roasted Rosemary Potatoes
From Anna Monette Roberts, POPSUGAR
Notes
I used two pints of fingerling potatoes, both white and purple, and three sprigs of rosemary for this recipe.
Ingredients
- Fingerling potatoes, cut on the bias into 1 1/2-inch pieces
Olive oil, for coating
Salt, to taste
3 sprigs fresh rosemary
Directions
- 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.
Information
- Category
- Side Dishes, Potato
- Cuisine
- North American
- Yield
- Serves 2-4
- Total Time
- 1 hour, 29 minutes, 59 seconds