Ingredients
2 pounds red potatoes - quartered and cut into 1/2 inch thick pieces
2 tablespoons extra-virgin olive oil
2 tablespoons fresh rosemary (or 1 tablespoon dried rosemary)
Kosher salt
Parchment paper
Preparation
PREP Position on a rack in the lowest third in the oven. Preheat oven to 450 degrees. Line the bottom of a large baking sheet with parchment paper.
MAKE POTATOES In a medium bowl, toss the potatoes with olive oil, rosemary and 1 1/2 teaspoons of kosher salt. Spread in a single layer on lined baking sheet. Roast for 15 minutes. Rotate the baking sheet in the oven and roast for 15 more minutes. Remove potatoes from oven, using a flat spatula, flip them over and roast until golden - about 5 more minutes. Sprinkle with salt.
