Absolutely the Best Roasted Rosemary Potatoes
I have a secret. I’ve written this recipe to call for small red potatoes, or new potatoes, if they’re in season.
But I didn’t test these or photograph these using baby red potatoes. When I got my bag home and cut it open, I realized I’d bought fingerling potatoes. Never mind. Used them anyway. We’ll see. I’ll report in at the end of the post.
More importantly, these potatoes are a household favorite. Have been for years. There’s nothing complicated or special about how I prepare them. But I will tell you a little story about my sister.
The cooking at 500° phase
Some years ago, she went through what she called her ‘Cook everything at 500’ phase. We both had little kids and it was always a race and a struggle to get dinner on the table. Her solution? Perfect cooking fast. At 500°. And I will say — she’s a great cook. 500° works for her.
But I’ve backed it off a bit. I cook these potatoes at 450°. Maybe I just don’t want to be unoriginal or maybe that high a heat scares me a bit. Scares me because I do wonder what happens if you forget you put something in at 500°. I think we all know what happens . . .
Trust me, you can’t make enough of these
Here’s the other thing I’ll let you in on with these potatoes: No matter how many you make it won’t be enough. This 1.5 pound bag said it serves six. It wouldn’t feed six of my family. But I’ll leave it at six in case yours is a more normal family.
The other, other thing is that I often add pitted kalamata olives to these potatoes. I don’t chop them, just pull them out of the jar, and scatter them about the baking pan. And yes, I cook them for the full time. What happens to a kalamata if you cook it at 450° for 45 minutes? It gets even more delicious. Some might say they get a bit burned but they don’t taste burned. Their oil content seems to keep them just moist enough. Anyway, that’s my final tip where these potatoes are concerned.
The buzzer just went off. Gotta go check the potatoes . . .
Okay, jury’s in. They taste great. But they’re just not as pretty. I’m missing the contrast of the red skins against the creamy flesh and the rosemary. I’d go with the baby reds, for sure. And I didn’t add the olives this time. Should have. Or, maybe the real problem is I should have roasted them at 500°!
Equipment
- 1 baking sheet
Ingredients
- 1.5 pounds small red potatoes, cut in half, or quarters, if larger
- 2-3 Tbsp olive oil, enough to really coat the potatoes
- 1 Tbsp coarsely chopped fresh rosemary, or dried if you don't have fresh
- 1 tsp coarse salt (trust me, they need this much)
- pepper, to tastte
Instructions
- Preheat oven to 450°.
- Wash potatoes and cut in half (or quarters, if large). Put cut potatoes on a baking sheet, with or without parchment. Drizzle olive oil over potatoes and add salt and pepper. Give them a stir.
- This is when you could add the kalamata olives (if you'd like). See above.
- When oven is hot, place baking sheet in middle rack and roast for 20 minutes. Check them after about 20 minutes and give them a stir. Roast for an additional 15 minutes, then give them another stir.
- Move baking sheet to top rack of oven and bake an additional 10 minutes, to further crisp them. Watch carefully. Try to keep them from being eaten before you have the rest of the meal made. It won't be easy!
