Now that the weather is getting chilly and it will soon be cold in New York, instead of eating my brunch time favorite meal, smoked salmon scramble, on toast, I skip the bread and go for these babies, rosemary roasted potatoes.
Rosemary roasted potatoes are great at any time – breakfast, bunch or dinner. They can be a crispy bite, or melt in your mouth chunks, but they are always satisfying. I cooked my rosemary roasted potatoes to a crisp, I was in a “give me crispy potatoes” mood, but if you prefer your potatoes to melt at first bite, just cook for approx. 15 mins less than I suggest in my recipe.
I use a lot of rosemary in my rosemary roasted potatoes but fear not, this dish will complement most foods really well.
Don’t concern yourself if you don’t have fresh rosemary, dried will work just fine. Although I cannot remember the last time I bought dried rosemary. I always buy a fresh bunch of rosemary, wash it thoroughly, allow it to air dry, and then put it back in the container or plastic bag I bought it in, and then pop it in the fridge. Eventually, the rosemary I am unable to use in a timely fashion dries and ends up as a much more pungent dried rosemary than what can be found in the grocery store. The naturally dried rosemary will last in the fridge for quite some time too.
Rosemary roasted potatoes are so fragrant, the rosemary will do a number on your senses and appetite and have you and your guests salivating way before you serve them up. So be kind and make this quick.
- 3 lbs honey gold potatoes
- 1 tsp salt - kosher, salt flakes, Himalayan
- 1/2 cup fresh rosemary (removed from stalks) OR 2 tbsp dried rosemary
- 2 tbsp olive oil and a little more when serving
- Cut potatoes in half and place in a large bowl - no need to peel before cutting.
- Add salt and olive oil shake potatoes around vigorously until the potatoes are nicely coated with salt and olive oil.
- Transfer potatoes to a baking tray, making sure they form just one layer, then place in preheated oven at 425 for 45 mins.