Crispy Potatoes with Rosemary
- 2 1/2 pounds russet potatoes, peeled and cut into 3/4-inch pieces
- Coarse salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 1 tablespoon fresh rosemary
- Step 1
Preheat oven to 450 degrees. Cover potatoes with 2 inches of water in a medium saucepan and bring to a boil; add a generous amount of salt. Boil until potatoes are just tender, about 5 minutes. Drain and immediately toss in a bowl with oil and rosemary. (Potatoes will break apart slightly.) Season with salt and pepper.
- Step 2
Transfer potatoes to a rimmed baking sheet. Roast, flipping once, until golden and crisp, about 35 minutes. Serve immediately.
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