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roasted rosemary potatoes from The Jewish Kitchen
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Roasted Rosemary Potatoes

The potatoes roasting fill the house with a wonderful aroma. When finished roasting they are crispy on the outside and soft on the inside.
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 People

Ingredients

  • 6 large potatoes scrubbed and cut in small chunks
  • 2 garlic cloves, minced
  • 3 sprigs rosemary leaves remove from stems
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • 2-4 tbsp. canola or vegetable oil

Instructions

  1. Heat oven to 400 degrees. Line a large baking sheet pan with aluminum foil. Put potatoes, garlic, rosemary, salt, and pepper on pan.
  2. Drizzle with oil. Mix all together, using your hands to make sure all the potatoes are coated. Add a little bit more oil if necessary but do not add too much.
  3. Bake for about 20 minutes. Halfway through cooking time, turn with a spatula to make sure potatoes brown on both sides. Continue cooking, for another 20 minutes. Check to see it potatoes are soft, and crispy. If not cook for another 5 minutes. Remove from oven and sprinkle with a little salt, and serve.