This side dish is great with a variety of entrees. Large chunks of Yukon Gold potatoes, some olive oil, salt, pepper, rosemary, and then baked till golden brown and delicious! Mmmm...mmmm....good!
Course Side Dish
Keyword potato
Prep Time 10 minutesminutes
Servings 4servings
Calories 160kcal
Author Howard Marlin
Equipment
Full Sized Conventional Oven
Large pan
Chef's Knife
Large Cutting Board
Mortar & Pestle (Optional)
Ingredients
Potatoes
2lbsYukon Gold Potatoes
Oils
2tbspOlive oil
Salt, Pepper & Spices
1tbspKosher Salt
2 tspPepper - Fresh Ground
2 tbspFresh Rosemary2 tsp dried Rosemary
Instructions
Preheat your oven to 425 °FThoroughly wash and then cut the potatoes into large chunks. If they are medium sized potatoes, you should be getting 6-10 pieces per potato. It does not matter how large the pieces are (Whatever your preference) as long as they are all roughly the same size. Add the potatoes to your pan
Try to spread them out somewhat evenly
Add your Olive oil to the pan
Using your hands, mix the potatoes and oil until all of the potatoes (and the pan) are well coated
Once again spread the potatoes out in one layer across the pan as well as possible
Kosher Salt!
Sprinkle salt across the potatoes
Sprinkle, sprinkle, sprinkle...
Rosemary Leaves - DriedSo I really like the taste of rosemary, but it can be easy to over do it 1 tbsp fresh = 1 tsp driedTo release the aroma and flavors of the dried rosemary place it in your palm and gently rub your hands together or you can use a mortar and pestle
Sprinkle them right on top
Finally we finish up with some fresh ground pepper. That is my wooden pepper mill you can see in the pictures.
Using your hands, once again mix the potatoes up, trying to get the spices on all surfaces, should just take a momentPlace the pan in the oven for 25-35 minutesMake sure you occasionally stir the potatoes with a spatula or they tend to stick to the bottom of the pan a bit. This also helps with browning the potatoes evenly
This is the finished product. You can see where it stuck to the bottom of the pan a bit and ripped the potatoes apart a bitI think this is good as you get more crispy edges & piecesThey tasted amazing by the wayBon Appetit!