Rosemary Roasted Potatoes

September 26, 2013

Is there anything better than a good roasted potato? Probably. But these are still really good.

What we have here is the simplest of potatoes—a little olive oil, rosemary and salt with a good dose of roasting.

Oh, roasting. You’re one of my favorite ways to eat just about any food.

Now, roasting (in particular potatoes) did not come naturally to me. Only recently have I been able to get the perfect, golden brown potato. My past failures come down to an insatiable need to mess with things. To roast a potato you need a little patience. It’s taken me a while to build up cooking patience.

I still have a healthy amount of failures (I’m a fusser by nature), which is why perfectly roasted potatoes taste that much better.

Rosemary Roasted Potatoes

1 pound either red or white potatoes, quartered
1 or 2 teaspoons fresh rosemary, coarsely chopped
Generous pinch of salt
Drizzle of olive oil

Add the above ingredients to a foil lined baking sheet. I used my hands to really make sure each potato wedge is coated. Bake at 400 for about 40 minutes or until golden brown.

*Tip: Only open the oven once to flip the potatoes. I also do not wait for the oven to preheat before adding them.