Directions: |
Directions:These potatoes when roasted are a bit crispy and delicious! The cooking time in total is around an hour, but once they get going, it's super easy.
You can buy these potatoes already in a bag in the produce section, or pick them out yourself. You can find them near the regular size potatoes. Sometimes they come in multiple colors, I prefer the white/yellow ones. I usually pick them myself so I can get ones that are small. Even though the shapes are different, I pick ones that are about the size of a golf ball, or smaller. It helps to get ones that are similar in size. You can get as few or as many as you prefer to make, but a pound and a half is a decent amount. Also, most any grocery store will have rosemary sprigs in a pre packaged container--near the herbs.
Preheat the oven to 500 degrees. If your stove runs hot, 450-475 will be fine.
Boil the potatoes for about 10-12 minutes. You don't want them as soft as you would to make mashed potatoes, but you still want a fork to be able to pierce them easily.
Coat the bottom of a cast iron skillet, or cookie sheet or roasting pan with a small amount of olive oil. You don't want to overdue it with the olive oil because you'll continue to put oil on top of the potatoes as you go.
Drain the potatoes once they've boiled. Add them to the pan or skillet that you'll be putting in the oven (I use a cast iron skillet because, well, I don't exactly know why...it just feels fancier!). Lightly smash the potatoes with something heavy--I use the flat bottom surface of a meat tenderizer. Sprinkle the top of the potatoes with olive oil so they won't be dry as you roast them. You can do that by putting your thumb over the top of the olive oil bottle if you want, to control how much you're adding. You just don't want to drown them in the olive oil. You can always add more later.
Sprinkle the potatoes with salt and pepper and put into the 500 degree oven for 15 minutes. While they are in the oven, pick a small handful of the rosemary leaves off the stem and roughly chop to add in the last 15 minutes of cooking.
After 15 minutes, turn the potatoes, adding more olive oil, salt and pepper if needed. I usually add a little more salt and pepper. Put back in the oven for another 15 minutes.
After the additional 15 minutes, flip the potatoes one more time. At this point, sprinkle the rosemary over the potatoes. You shouldn't have to add more olive oil or salt at this point, but use your judgement if they look too dry, etc. They should be getting crispy. Cook for another 15 minutes.
The cooking time in the oven should total 45 minutes. And when they're done they should be crispy and yummy! Then text me and let me know we were both geniuses!
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