One pound potatoes. I like small Yukon Golds, I leave the skin on and cut them in half or quarters depending on the size. Put them on a sheet pan with sides.
Drizzle with olive oil (not too much!). Sprinkle with coarse salt. Add a few grinds of pepper and some coarsely chopped rosemary. Toss with fingers to coat.
Pop them in a 425 degree oven for 45 minutes to an hour. Shake the pan a few times to loosen potatoes. Crispy and delicious!
1 comment:
I do this one with cubed fresh yam thrown in, about 30% to the white potato. And always with garlic. Yum!
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