Busy cooks love roasted potatoes. These crispy potatoes would be my lifelong side dish. Everyone likes them and they match everything!
– 3 lbs potatoes, use any type except russet potatoes, which are too starchy. I like to use smaller red, white, or yellow new potatoes. – 3 Tbsp olive oil (a little bit more is ok as well) – 1 1/2 tsp coarse salt (more to taste) – 6 sprigs rosemary (about 1 ounce) – fresh cracked black pepper, optional
Heat oven to 425F and line baking pans with parchment or silicone. Wash and dry potatoes well. Cut them into 2-inch pieces or wedges.
sliced potatoes for roasting Mix the potatoes with olive oil and salt and use your hands to coat all surfaces. turning potatoes in oil
Spread potatoes evenly in one layer on the pans. Avoid overcrowding pans or the potatoes will steam instead than crisp.
Arrange the potato chunks cut-side down on the pan. Put a few rosemary sprigs per pan. A baking sheet with potatoes and rosemary.
Roast for 1–1 hour and 10 minutes, flipping or stirring twice to ensure equal browning. Cutting potatoes into smaller or larger pieces affects cooking time.
Baking sheet-roasted potatoes. After baking, discard the rosemary sprigs. Season to taste and serve with fresh rosemary. Use extra salt and fresh cracked pepper if desired.