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Roasted Rosemary Potatoes

Quite possibly the easiest recipe you may find on this site. 4 ingredients, hello delicious, don’t be afraid of the salt.
Difficulty:
1/5
Prep time:
5 min
Cook time:
40 min
Serves:
4-6

INGREDIENTS

  • 6 large Russet or Yukon Gold potatoes, peeled and cut in 1-in (2-3 cm) cubes or a 1 lb. (.5 kg) small young potatoes
  • 2 tbsp Olive oil
  • 2 tbsp fresh rosemary, chopped
  • Kosher salt and freshly ground black pepper, to taste

DIRECTIONS

  1. Prepare potatoes and toss with the olive oil, rosemary, salt and pepper. Line a large rimmed baking sheet with parchment paper.
  2. Place in 400°F (204°C) oven or on barbecue and roast, turning several times, until crispy, browned and cooked through, about 40 minutes.
  3. Sprinkle with more salt and pepper, to taste.
  4. It’s literally that easy, always ensure your potatoes are soft on the inside and crisp on the outside.
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