Rosemary Roasted Potatoes
When I was, oh, 16 or so, I heard a man wisely say to someone who was bemoaning a horrible photo of themselves: “You take a picture of a potato, you get a potato.” I have no idea why I stored that little nugget away, but a few months later when my high school friend Rik* got her senior photos back and was going on about how bad they were, I pulled it out of my hat. “You take a picture of a potato, you get a potato!”
I know how it sounds. But I swear I didn’t mean it like that. For one, Rik was, and still is, absolutely beautiful. Her photos were, in fact, terrific. I swear, in my 16 year old mind, it was more like, “Rad dude! I get to whip out that little gem of wisdom!”
Anyway, Rik, I’m still sorry!
But today, I actually did take a picture of a potato. And I got a potato. And I ate a potato. And it was a delicious potato.
Specifically, Rosemary Roasted Potatoes.
For these little numbers, I prefer to start with Yukon Golds – they don’t get all mushy, I don’t have to peel them, and they have such a buttery, wonderful flavor. But any potato will do. Really.
I cut them into wedges, toss them with olive oil, rosemary, and kosher salt, and roast them in the oven. Sound easy? That’s cuz it is. This is pretty simple, straightforward stuff. You take a picture of a potato, you get a potato.
Here’s the recipe!
* Names have been changed to protect the rightfully insulted.
- 2 pounds small or medium Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 heaping teaspoon dried rosemary (if you have fresh, my goodness, by all means, please for the love of God use it and let me live vicariously! My rosemary died. I’m still grieving.)
- 1 teaspoon kosher salt, plus more to taste
- Fresh ground pepper, if you like
- Preheat oven to 375 degrees Fahrenheit.
- Wash the potatoes well, cutting out any blemishes.
- Cut each potato in half lengthwise, then cut each half into three wedges.
- Place the potato wedges in a large bowl, drizzle on the olive oil, add the rosemary and salt, and toss until evenly distributed.
- Lay the potatoes in a single layer on a cookie sheet with edges. Add a little more salt and pepper if you like.
- Place in the oven and bake for about 40 minutes, until most of them are turning golden brown. I like to take a peek and flip ’em over and around at about the 20 and 30 minute marks. Helps make sure they get brown on most sides.
- Let cool for about 5 minutes and serve.
Originally posted on The Hazel Bloom March 11, 2010. Updated and posted on Kitchen Treaty January 27, 2013. More about this