Golden, Crispy Rosemary Roasted Potatoes
Roasted potatoes tossed with rosemary is a classic combination that I will never, ever get tired of eating. The real key is roasting the potatoes past mere tenderness and all the way until they’ve turned golden and crispy on the outside. I have a hard time getting these potatoes to the table without eating half the batch straight off the baking sheet.
Roasting Potatoes All The Way
If you’ve never roasted potatoes quite this thoroughly before, this is going to take a leap of faith. It really seems like the potatoes must surely be burning to a crisp. Trust me. The outside becomes so golden and crispy, you’d think the potatoes were deep-fried. And the middles — oh, the middles! — they become pillow-soft and creamy, almost like mashed potatoes.
Roasting potatoes this deeply does take some time, at least 45 minutes, but it’s so worth it.
What To Serve With Crispy Potatoes
For an easy vegetarian meal, I often roast another tray of mixed peppers, zucchini, and broccoli alongside the potatoes and serve everything with rice and an easy sauce over top.
- 2 pounds
Red Bliss, Yukon Gold, or other thin-skinned potatoes (5 to 6 medium potatoes), scrubbed clean
- 1 tablespoon
extra-virgin olive oil
- 1 tablespoon
dried rosemary or 2 tablespoons minced fresh rosemary
- 2 teaspoons
Preheat the oven to 425°F. Line a baking sheet with foil or a nonstick baking mat.
Halve the potatoes and chop them into bite-sized pieces, leaving the skins on. Transfer the potatoes to a large bowl and toss with the olive oil, rosemary, and salt. Make sure the potatoes are evenly coated with oil.
Spread the potatoes out on the baking sheet. Bake for 45 to 50 minutes until the potatoes are deeply golden, stirring every 15 minutes. Serve while still hot and crispy.