Rosemary Roasted Potatoes
Each time I visit my family and join in with dinner preparation, this roasted potato recipe is always one of my most requested recipes.
Although any kind of potato can be used, best results are with varieties that are generally used for baking. Yellow Finn, Russian and banana fingerlings are especially good — the latter are small enough to be used whole. Simply cut the potatoes in whatever shape you feel like, such as cubes, quarters, or strips to emulate French fries. The smaller the pieces, the quicker they will bake.
- 4–5 large potatoes
- 2 tablespoons canola oil or any other high-heat compatible oil
- 1 teaspoon chunky finishing salt (Maldon sea salt, fleur de sel, etc.)
- 1/2 teaspoon dried rosemary
Preheat oven to 400°F.
Oil 2 baking sheets. Place cut potatoes on sheets. Drizzle with oil, and sprinkle with rosemary and salt. Bake for about 25–30 minutes or until potatoes are tender and browned.
