chopped fresh rosemaryoptional garnish (or other fresh herbs)
Instructions
Preheat oven to 400˚F. Line baking tray with parchment paper.
Clean potatoes, and cut in half (or thirds or quarters, about 1 inch pieces for larger potatoes).
Rinse and dry potatoes well (with a tea towel or paper towel).
Toss with olive oil to coat. Sprinkle with salt, pepper, and rosemary. Toss to combine.
Add to baking tray and spread evenly, without crowding. Bake for 40-55 minutes until cooked through and browned, stirring after 25 minutes. Sprinkle with fresh rosemary.
Notes
Refrigerate leftovers in a sealed container for 3-4 days.Freeze leftover potatoes in a zippered bag with the date labeled on it for up to 6 months.To reheat, preheat oven to 400°F and place potatoes in a baking dish. Cover with foil and heat for 10 minutes, then remove foil for 5 minutes to crisp them up again.Alternately, pan fry leftovers on the stove for 5-10 minutes until heated.