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Categories:Viewed: 53 - Published at: 3 years ago
Ingredients
- 2 pounds red potatoes - quartered and cut into 1/2 inch thick pieces
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh rosemary (or 1 tablespoon dried rosemary)
- Kosher salt
- Parchment paper
Method
- PREP
- Position on a rack in the lowest third in the oven.
- Preheat oven to 450 degrees.
- Line the bottom of a large baking sheet with parchment paper.
- MAKE POTATOES
- In a medium bowl, toss the potatoes with olive oil, rosemary and 1 1/2 teaspoons of kosher salt.
- Spread in a single layer on lined baking sheet.
- Roast for 15 minutes.
- Rotate the baking sheet in the oven and roast for 15 more minutes.
- Remove potatoes from oven, using a flat spatula, flip them over and roast until golden - about 5 more minutes.
- Sprinkle with salt.
