Italian Roasted Potatoes
Welcome at any meal, these herbaceous roasted potatoes are crispy on the outside and creamy in the middle.
Servings: 6 people
Ingredients
- 3 pounds red potatoes or other waxy potatoes, cut into 1-inch cubes
- 1/4 cup olive oil
- 1 tablespoon minced fresh rosemary (recipe note #3)
- 1 tablespoon minced fresh sage (recipe note #3)
- Kosher salt to taste
Instructions
- Preheat oven to 425˚F.
- In a large bowl, toss potatoes with olive oil, rosemary, and sage until evenly coated. Spread into a single layer on rimmed baking sheet and cover tightly with foil (or with an inverted rimmed baking sheet of the same size). (recipe note #2)
- Roast 20 minutes. Remove foil and stir potatoes; return to oven and roast 25-30 minutes more until crisp and golden brown, stirring half way through. Transfer to serving platter; season to taste with kosher salt and serve hot.
Notes
- Red Bliss, new potatoes, fingerling potatoes, or other waxy potatoes all work well. Yukon Gold potatoes are also an option.
- Take care not to crowd the potatoes or they'll steam and not get crispy.
- Dried rosemary isn't a good substitute here. Rubbed sage is an alternative to fresh, but reduce the amount to 2 teaspoons.
Nutrition
Calories: 240kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 1032mg | Fiber: 4g | Sugar: 3g | Vitamin A: 45IU | Vitamin C: 20mg | Calcium: 28mg | Iron: 2mg
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