I love these potatoes with almost any meal but especially with beef. They're very easy to do and the taste (and smell) of rosemary gives the potatoes a nice little something extra. Be sure to roast them until they're nice and crisp; they taste best that way.
ROASTED POTATOES WITH ROSEMARY
serves 8
4 lb small red boiling potatoes
1/4 C extra virgin olive oil
2 1/2 t chopped fresh rosemary leaves (or to taste; I use more)
1 t kosher salt
1/8 t freshly ground black pepper.
1. Preheat oven to 400 degrees.
2. Peel potatoes and quarter lengthwise. In a 5 quart kettle half filled with boiling salted water, simmer potatoes until just tender, about 10 minutes. Drain potatoes in a colander and let stand 10 minutes.
3. In a roasting pan just large enough to hold potatoes without crowding, toss potatoes with oil, rosemary, salt and pepper. Roast potatoes in middle of oven, stirring every 15 minutes or so, until golden and crisp, about 1 1/2 hours.
Note: if you're in a hurry, you can just scrub the potatoes without peeling them and without the par-boiling. Just cut them into smaller pieces and toss with the other ingredients. Roast until they look crisp and can be easily poked with a fork. It won't take 1 1/2 hours; more like 30 minutes. They'll still be good but not as crisp as if you use the recipe.
3. In a roasting pan just large enough to hold potatoes without crowding, toss potatoes with oil, rosemary, salt and pepper. Roast potatoes in middle of oven, stirring every 15 minutes or so, until golden and crisp, about 1 1/2 hours.
Note: if you're in a hurry, you can just scrub the potatoes without peeling them and without the par-boiling. Just cut them into smaller pieces and toss with the other ingredients. Roast until they look crisp and can be easily poked with a fork. It won't take 1 1/2 hours; more like 30 minutes. They'll still be good but not as crisp as if you use the recipe.
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