Roasted potatoes are one of my go to sides when I'm entertaining. They're very low maintenance, they accommodate a variety of flavors and, most importantly, they can be made ahead of time! Not to mention, they're delicious. I love pairing them with heartier dishes like steak and braised meats. I also think they're great cooked in lemon juice, herbs and olive oil then paired with a simply grilled piece of fish. The recipe below is one of my favorite ways to prepare these potatoes but they are also great with other ingredients like thyme, paprika, ginger, lemon juice, chives...I could go on and on!
Rosemary Roasted Potatoes
2 lbs Small Tri-Colored Potatoes
3 TBS Extra Virgin Olive Oil
1/2 tsp Red Pepper Flakes
2 TBS Fresh Rosemary, finely chopped
1 tsp Salt
1/2 tsp Pepper
2 TBS Fresh Parsley, chopped
1. Preheat oven to 375F. Line 2 baking sheets with foil.
2. Half or quarter potatoes so that they are similar sizes. Toss with evoo, red pepper flakes, rosemary, salt and pepper. Spread evenly over baking sheets. The trick to crisp potatoes is not to crowd your baking sheet. If your baking sheet is over crowded this will cause the potatoes to steam and they will not become crisp.
3. Bake for 25-30 minutes, tossing occasionally to avoid sticking to the foil. Once the potatoes are browned, remove from the oven. Sprinkle with fresh parsley. Enjoy!
Make ahead- these potatoes can be made up to 6 hours ahead of time. Follow the recipe and cook for only 20 minutes. Allow to come to room temperature, cover and refrigerate. An hour before serving, take potatoes out of refrigerator and bring to room temp. Heat in 375F oven for 10 minutes. Serve warm and garnish with parsley.