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, Oven-Roasted Potatoes with Rosemary.
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.
Oven-Roasted Potatoes with Rosemary
- 2 pounds small or medium Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 heaping teaspoon fresh chopped or dried rosemary
- 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, 1 teaspoon salt, and a bit of pepper if desired. 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. Taste and add additional salt and pepper if desired. Serve.
Originally posted March 11, 2010. Updated January 25, 2020.
Wow! Those look great. Can’t wait to try them.
That is a funny story Karen!! I can just see Niks face when you said that to her! haha Ahhhhh, the good old days! 😉
Crazy Lady – They’re super easy and you’ll love ’em!
Laughing, Rhonda – she was not thrilled (rightfully so!) I still feel guilty, as you can tell! 🙂
LOL! Nik IS gorgeous, and always has been, you’re right! 🙂 I even remember how GOOD her senior portraits were!
I make these potatoes pretty frequently and they are delicious. What’s up with everyone’s rosemary crapping out this year? Mine did too.
How are you liking your new camera?
Tried them: Very good. Thanks!
Glad to hear Crazy Lady!
Sonia, my camera is a-maze-ing!!!