Roast potatoes are incredibly easy to make… with only four ingredients, they are ready in 35 minutes, start to finish. Simply toss the potatoes in olive oil, salt, and fresh rosemary and they’re ready to roast! I like rainbow fingerling potatoes best for the colour, and because they are not dry or mealy when cooked.
If you would like crispy skinned potatoes, the process is a bit more involved. The potatoes need to be parboiled, roughed up a bit, then tossed in duck fat before being roasted. Also, it is better to use russet potatoes for their higher starch content. I find Kenji Lopez-Alt’s recipe to yield excellent results; find his complete recipe here.
Roasted Rosemary Potatoes
- 24 oz fingerling potatoes
- 2 tbsp olive oil
- 3/4 tsp salt
- 20 needles fresh rosemary
Preheat oven to 420°F
Leave the potatoes whole or cut in half; then roughly chop the rosemary needles
Toss the potatoes with the rosemary, salt and olive oil
Lay out on foil-lined tray, leaving a bit of space between the potatoes
Bake for 30 minutes, or until a fork pokes through quite easily