Roasted potatoes can be snore city. But when you do them well, they’re simple, totally rustic, and super-delicious. Fingerlings are perfect for roasting because they’re small and creamy, but a mix of red bliss and white new potatoes cut into bite-size pieces works well too. Don’t be afraid to use lots of olive oil, salt, and herbs here—and roast these lovelies until they’re brown, brown, brown. Remember, brown food tastes GOOD!
Recipe information
Yield
serves: 4
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
In a large bowl, toss the potatoes with the garlic, rosemary, sage, red pepper, and olive oil; season well with salt. Place the potatoes on a baking sheet.
Step 3
Roast the potatoes for 15 to 20 minutes, give them a stir, and continue cooking for another 15 to 20 minutes or until tender on the inside and brown and crispy on the outside. Taste and season again with salt if needed.
