Crispy Potatoes with Rosemary

  • 2 1/2 pounds chestnut potatoes, stripped and cut into 3/4-inch pieces
  • Coarse salt and newly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon new rosemary

    Stage 1
    Preheat stove to 450 degrees. Cover potatoes with 2 creeps of water in a medium pot and heat to the point of boiling; add a liberal measure of salt. Bubble until potatoes are simply delicate, around 5 minutes. Channel and promptly throw in a bowl with oil and rosemary. (Potatoes will fall to pieces somewhat.) Season with salt and pepper.

    Stage 2
    Move potatoes to a rimmed baking sheet. Broil, flipping once, until brilliant and fresh, around 35 minutes. Serve right away.

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