Time 1h8m Yield 3 to 4 servings Number Of Ingredients 6 Steps:
Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning. Remove the potatoes from the oven, season to taste, and serve.
Yield Makes 2 servings Number Of Ingredients 5 Steps:
Cut the potatoes in half and toss them in a little chopped fresh thyme and rosemary, some chopped garlic, and a little olive oil. Roast on a baking sheet in a 450°F oven for about 30 minutes.
Time 25m Yield 4 Number Of Ingredients 5 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet. Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.
Yield Makes 4 servings Number Of Ingredients 4 Steps:
Preheat the oven to 450°F. Toss baby red potatoes with olive oil and kosher salt on large rimmed baking sheet. Place rosemary sprigs alongside the potatoes. Roast until the potatoes are tender and beginning to brown in spots, about 45 minutes.
Time 1h5m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Heat oven to 450°F. Toss potatoes and rosemary into a large roasting pan with olive oil. Sprinkle with salt and roast for 50 minutes, tossing every 15 minutes until golden-crisp and tender. Transfer with rosemary sprigs to a platter and season with pepper.
Time 1h Yield 10 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 425ºF. Cut each potato in half or into quarters if large. Place potatoes in large bowl & toss with olive oil, chopped rosemary, salt, and pepper. Put into roasting pan (17" by 11 1/2"). Roast potatoes 30 to 40 minutes, turning occasionally with metal spatula, until golden and fork-tender. Garnish with rosemary sprigs.
