And here is the after photo – the rosemary looks a little spent, but the potatoes are gorgeous!
My kids love these potatoes more than French fries, and they’re requested most often when we have burgers. However, they would be equally delicious along side some eggs and bacon, roasted chicken, or a nice steak.
Rosemary Oven Roasted Potatoes
10 golden yellow potatoes, washed, peeled, and cut into large cubes/large wedges
3 Tablespoons good olive oil (or enough to coat the potatoes)
1 spring fresh rosemary, chop half the leaves – keep the branch!
salt & pepper to taste
Preheat the oven to 425 degrees. Line a large rimmed baking pan with foil.
Place the potatoes on the foil-lined pan and drizzle with olive oil. Toss with salt & pepper to taste, and sprinkle with the chopped rosemary leaves. Top the potatoes with the remaining rosemary sprig.
Bake for about 40-50 minutes, or until the potatoes are as brown as you like!