Thursday, November 21, 2013
Roasted Red Potatoes
I feel like you get a lot more flavor with kosher salt or freshly ground sea salt (I buy mine in a grinder at Costco) than regular old table salt, so try to go with one of those if you can.
5-6 medium red or russet potatoes, medium diced
2-3 T. olive oil (enough to coat the potatoes well)
3 cloves garlic, minced
2 T. fresh rosemary, minced (or other herbs), plus more for garnish
1 tsp. salt*, or to taste
1/4 tsp. freshly ground black pepper
Preheat oven to 425 degrees F. Place diced potatoes on a large baking sheet and sprinkle olive oil, garlic, herbs, and salt and pepper over the potatoes. Toss well to coat evenly, adding additional salt and pepper if needed.
Roast potatoes for 20 minutes and then remove from the oven and toss with a spatula. Continue roasting an additional 15-20 minutes until browned and crispy on the edges and done in the middle. Season with additional salt and pepper, if needed. Garnish with additional fresh herbs.