Rosemary Potatoes

If you're interested in yummy potatoes that are creamy on the inside and crunchy on the outside AND covered in olive oil and rosemary, you have come to the right place. Roasted potatoes are old-school, what else is there to add? After many years of making rosemary potatoes, I have perfected my technique to getting them golden brown. What I have discovered through trial and much error are these following suggestions:

• Make sure the baking sheet is well oiled. Don't skip the olive oil on the potatoes, either.
• I like to cut the potatoes different sizes. Ok, I'll be honest. I can't manage to chop vegetables the same size. But for this, differently-sized pieces are great because some of the potatoes are creamy and the smaller pieces are crunchy. Don't like crunchy, cut the potatoes slightly larger.
• Do not touch the potatoes when they first go in the oven. If they are stirred too soon, part of the potato will stick to the pan. They are much easier to flip when the bottom is brown. This usually takes my potatoes about 40 minutes. 
• Do make sure to drizzle a little extra olive oil on the potatoes when you stir them. My frugal side told me not to do this step a couple times before because it seemed like I was using a ridiculous amount of olive oil. Well, my potatoes turned out dry and beige, not nearly as yummy as they could be.
• At this point, bump the oven up to 400 degrees Fahrenheit. This makes the browning magic happen.
• If the potatoes seem a little dry when they come out of the oven, add another splash of olive oil. 

Potatoes coated in lots of rosemary and olive oil with salt and pepper.

 

Potatoes that have cooked for 40 or so minutes, waiting for their extra drizzle of olive oil and a flip.

Lunch!

 

Rosemary Potatoes

1. Preheat oven to 350 degrees Fahrenheit. Oil baking sheet.
2. Wash potatoes if leaving skin on. Chop. The bigger the pieces, the longer they take to cook but will be creamy in the middle.
3. Coat chopped potatoes liberally with olive oil, rosemary, salt, and pepper.
4. Place in a single layer on prepared baking sheet. Bake for 35-40 minutes. 
5. Drizzle with olive oil. Stir or flip potatoes to brown the other side. Turn oven up to 400 degrees.
6. Bake for 5-10 minutes, or until golden brown. Enjoy!