Published by Emma Christensen in thekitchn.com on October 2014
2 pounds Red Bliss, Yukon Gold, or other thin-skinned potatoes (5 to 6 medium potatoes), scrubbed clean
1 tablespoon extra-virgin olive oil
1 tablespoon dried rosemary or 2 tablespoons minced fresh rosemary
2 teaspoons kosher salt
- Preheat the oven to 425°F. Line a baking sheet with foil or a nonstick baking mat.
- Halve the potatoes and chop them into bite-sized pieces, leaving the skins on. Transfer the potatoes to a large bowl and toss with the olive oil, rosemary, and salt. Make sure the potatoes are evenly coated with oil.
- Spread the potatoes out on the baking sheet. Bake for 45 to 50 minutes until the potatoes are deeply golden, stirring every 15 minutes. Serve while still hot and crispy.