CRISPY POTATOES WITH ROSEMARY

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Crispy Potatoes with Rosemary image

These potatoes taste just like French fries -- but they're not deep-fried.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h

Number Of Ingredients 4

2 1/2 pounds russet potatoes, peeled and cut into 3/4-inch pieces
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 tablespoon fresh rosemary

Steps:

  • Preheat oven to 450 degrees. Cover potatoes with 2 inches of water in a medium saucepan and bring to a boil; add a generous amount of salt. Boil until potatoes are just tender, about 5 minutes. Drain and immediately toss in a bowl with oil and rosemary. (Potatoes will break apart slightly.) Season with salt and pepper.
  • Transfer potatoes to a rimmed baking sheet. Roast, flipping once, until golden and crisp, about 35 minutes. Serve immediately.

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