Crisp Potatoes with Rosemary

Crisp Potatoes with Rosemary


Serves 2

Preheat oven to 450 degrees F.  In a large pot, cover 1 1/4 pounds russet potatoes, peeled and cut into 3/4-inch pieces, with salted water by 2 inches. Bring to a boil; reduce to a simmer and cook until potatoes are just tender, about 5 minutes.  Drain and immediately toss in a bowl with 2 tablespoons extra-virgin olive oil and 1 1/2 teaspoons fresh rosemary.  (potatoes will break apart slightly.) Season with coarse salt and freshly ground pepper.  Transfer potatoes to a rimmed baking sheet.  Roast, flipping once, until golden and crisp, about 35 minutes.  Serve immediately.







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