A simple recipe for perfect rosemary roasted potatoes.
- 2 pounds (about 4) medium-sized Russet potatoes scrubbed and peeled
- 2 tablespoons canola oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh, minced rosemary
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Preheat the oven to 425° and have ready a sheet pan (possibly two, see note below), lined with non-stick aluminum foil.
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Cut the potatoes into quarters lengthwise. Then, cut into 1/2" pieces. Transfer to a large mixing bowl, drizzle with the canola oil and sprinkle with salt, pepper, and minced rosemary. Toss to combine.
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Transfer the potatoes to the sheet pan, taking care to spread the potatoes apart so they are not bunched together or crowded.
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Roast for 25 minutes, pull from the oven, toss using a wideset spatula and return to oven to continue cooking for another 20 minutes, or until golden and crispy.
If the potatoes are crowded on the sheet pan, use two. For crispy, golden results, air must be allowed to circulate around the potato. If using two pans sheet pans, and alternate their placement in the oven when you pull them out to toss the potatoes.