Oven Roasted Potatoes

 

Ingredients

  

• 1 1/2 pounds waxy potatoes scrubbed with peels on, cut into 1-inch pieces, I like mini red or yellow (Yukon gold) potatoes, but russet potatoes work too
• 6 whole cloves garlic peeled (optional)
• 2 tablespoons extra-virgin olive oil
• 3/4 teaspoon kosher salt divided
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried rosemary or 1 tablespoon very finely chopped fresh rosemary (optional)

Instructions

 

1. Place a rack in the center of your oven and preheat the oven to 400°F. Line a large, rimmed baking dish with parchment paper or a silicone baking mat for easy cleanup.
2. Place the potatoes and garlic cloves in the center of the baking sheet.
3. In a small mixing bowl or large liquid measuring cup, whisk together the olive oil, 1/2 teaspoon of the salt, black pepper, and rosemary. Pour over the potatoes and garlic.
4. Toss the potatoes and garlic until they are evenly coated. Spread into an even layer, placing the cut sides of the potatoes down against the baking sheet.
5. Roast for 45 to 55 minutes, tossing once and rotating the pan 180° halfway through, until the potatoes are dark golden and crisp (the time will vary based upon how crowded your pan is and the type of potatoes you use). Remove from the oven and sprinkle with the remaining ¼ teaspoon kosher salt. Let cool a few minutes, then serve hot.

Notes

TO STORE: Refrigerate leftover potatoes in an airtight storage container for up to 4 days. (I do not recommend freezing roasted potatoes, as they can become mealy once thawed.)

TO REHEAT: Rewarm potatoes on a baking sheet in the oven at 350°F.