Roasted Red Potatoes

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I make roasted potatoes a lot.  I've never really followed a recipe and so I have never thought to put it on the blog, but they are so delicious I thought you would enjoy them!  They are incredibly versatile - you can use russet or red potatoes (gold don't get quite as crispy) and whatever herbs and seasonings you have around.  We currently have a rosemary plant growing in our backyard, so I use that most often these days, but as you can see in the picture, you can add chives, oregano, parsley, whatever floats your boat.  As long as you have olive oil, garlic, and salt and pepper, they'll be delicious!


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.

Roasted Potatoes

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.