With their salty golden crusts and tender interiors, there is something immensely satisfying about roasted potatoes.

Roasted Rosemary Potatoes Roasted Rosemary Potatoes
Pungent rosemary adds a rustic flavor to run-of-the-mill, everyday potatoes.
Yield: serves 8


  • 12 russet potatoes
  • 4 Tbsp. olive oil
  • 14 cup rosemary sprigs
  • Salt and freshly ground black pepper


  1. Peel and wash potatoes. Dry well, cut in half lengthwise, and place in a roasting pan. Drizzle olive oil over potatoes, add rosemary sprigs, and season liberally with salt and pepper.
  2. Bake at 350° for 1 hour. If roasting in the same pan as meat, transfer roasted potatoes to a platter while the meat rests, turn off oven, and keep the potatoes in the warm oven.