Perfectly Crisp Roast Potatoes
- Vegetable recipes
- Kid-friendly
- Heart-healthy
- Vegan
Who can resist perfectly roasted potatoes scented with rosemary? The potatoes turn out especially well in a convection oven.
Ingredients
- 6 russet baking potatoes (about 2-1/2 lb/1.25 kg)
- 4 sprigs fresh rosemary
- Extra-virgin olive oil, pepper and salt (preferably sea salt)
Preparation
Place large cast-iron or other heavy ovenproof skillet in cold oven. Preheat oven to 475°F (240°C) or 450°F (230°C) for convection oven.
Meanwhile, peel and cut potatoes into irregular 2-inch (5 cm) chunks. Toss with 3 tbsp (45 mL) oil, 1/2 tsp (2 mL) pepper and rosemary. Add to hot pan. Roast, tossing occasionally, until browned and crisp, about 1 hour or 50 minutes for convection oven.
Using slotted spoon, transfer potatoes to platter; sprinkle with 1/2 tsp (2 mL) salt.
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