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.
Complete at-home microdermabrasion facial system including the microdermabrasion applicator and 12 rejuvenation single-use puffs
The facial system is designed to provide the short-term benefit of luminous skin after first use while revealing firmer and healthier-looking skin over time.