Fall Recipe: Roasted Rosemary Potatoes | KCET
Fall Recipe: Roasted Rosemary Potatoes
The Thanksgiving side dish parade continues with this recipe for roasted potatoes with rosemary. They make a great alternative to mashed potatoes during the holidays, but if you can't wait (I couldn't), they're wonderful in any season as breakfast potatoes alongside eggs, or folded into an omelette with cheddar (or spinach, or both) and hot sauce. I like to make yellow, red and purple new potatoes all at once because the colors look beautiful together, but really any kind of potato cut into small enough pieces will work.
Roasted Rosemary Potatoes
Preheat the oven to 425 degrees.
Scrub your potatoes until they're completely free of dirt, and dry them off so they're not dripping water.
Cut the potatoes into fourths (or halves if they're especially small, and if they're already bite size you can even leave them whole. Just make sure all the pieces are more or less the same size). In a bowl, drizzle the potatoes with olive oil, then toss so that each piece is coated.
Spread the potatoes evenly on a baking sheet and sprinkle with salt, pepper, and rosemary.
Cook at 425 degrees for 40 minutes, removing once to flip and add more spices, if necessary, then turn the temperature down to 350 and cook for another 15, until they're soft on the inside when tested with a fork.