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flameDinnerWeekend project
Rosemary Roasted Potatoes
Prep15 min
Cook50 min
ServesServes: 6
Ingredients
- 1.5 lbs Baby red potatoes, halved
- 3 tsp Kosher salt
- 2 tbsp Olive oil or bacon fat
- 2 tsp Garlic powder
- 2 tbsp Fresh minced rosemary
Instructions
- Preheat oven to 475°F. Arrange rack in the center of the oven.
- Bring a large pot of salted water (1 1/2 teaspoon salt) to a boil over high heat. Add in potatoes and cook for 15 minutes, until just tender. Transfer to a colander and drain for 5 minutes, until slightly drier.
- In a large bowl add potatoes, remaining salt, olive oil, garlic powder and rosemary. Toss until potatoes are completely coated.
- Spread potatoes out on a rimmed baking sheet in a single layer. Bake on center rack for 20 minutes. Using a thin metal spatula flip potatoes over and cook for another 15-20 minutes until crispy.
Originally published at themodernproper.com. Reproduced for personal collection.