We’ve all got those recipes we just keep coming back to. Sometimes they’re not even “recipes;” they’re more like ways we throw things together. This is one of mine. It’s pathetically easy, doesn’t require exact measurements, is very tweakable for your personal tastes, and you can expand it to feed a small army. It’s roasted potatoes. Suitable for dinner anytime. Here’s how I do it:
Take a bunch of small potatoes – I particularly like baby yukon golds, or fingerling potatoes. Rinse them off, no need to prick them since they’re small. (They won’t explode in the oven.)
The gifted among us can just dump them into a pan and toss with olive oil. I’m not that gifted. I put them into a plastic bag (typically saved from the produce section of the grocery store), and add olive oil. For a typical small bag of potatoes, I add somewhere around 1/4 to 1/3 cup of oil. Close up the bag and shake the potatoes so that they’re all coated with oil. I never actually measure; you just want all the potatoes to be coated with oil, not drowning in oil.
Pour the oiled potatoes into a baking pan. I usually use a 9″x9″ or 9″x12″ pan. (I made these potatoes for Passover, hence the use of a foil pan.) Sprinkle with Kosher salt.
Take a few sprigs of rosemary and strip the leaves off the stems. Sprinkle the leaves over the potatoes. I’m too lazy to chop the leaves, and they infuse lovely flavor into the potatoes.
Doesn’t it look pretty going into the oven?
Bake at 425 degrees for approximately 45 minutes. Feel free to tweak this recipe with other herbs, spices, whatever you like. It’s bombproof.
It’s a great side dish! If you have any leftovers, they make lovely hash browns, or throw them into a frittata. I love recycling.