Tender on the inside, crispy on the outside – these oven-roasted potatoes are one of the very best way to eat 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, Oven-Roasted Potatoes with Rosemary.
* Names have been changed to protect the rightfully insulted.
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!
Originally posted March 11, 2010. Updated January 25, 2020.