Basics: Roasted Potatoes

Roasted potatoes are a trick every cook should have up her sleeve. These fingerlings were winking at me from their spot with the other produce, so I took them home, doused them in olive oil, sprinkled them with salt and added more chopped rosemary than many think practical. They went into a 400 degree oven for 20 minutes, got stirred around, and roasted for 15 minutes more. The result? Crisp skins with creamy interiors and a salty, piney taste that needs no embellishment. They were perfect with steamed kale and tofu scramble (loosely based on the recipe from Vegan with a Vengeance).

Roasted Potatoes
Serves 2 hungry people

3 lb. fingerling potatoes, scrubbed clean
1 1/2 T minced rosemary
1 t coarse sea salt
2 T olive oil (or just enough to coat the potatoes)

Preheat oven to 400 degree and get out a rimmed baking sheet. Line it with parchment paper (or not). I have a beat-up baking sheet that I use for roasting veggies so I skip the parchment step.

Roughly cut your potatoes into bite-sized pieces. If you don’t have fingerling potatoes, shoot for 3/4 inch chunks.  Toss them onto the baking sheet and add rosemary, olive oil, and salt. Stir them around really good to get the potatoes well coated.

Roast for 20 minutes. Stir the potatoes gently, being sure to unstick any that have affixed themselves to the baking sheet. Roast for 15 more minutes, until golden. Serve hot!

-words and photos by Jennifer Busby


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