Roasted potatoes are very simple and always a crowd favorite. Red or white potatoes, garlic cloves, olive oil, and rosemary sprigs roast at a higher temperature than normal, to create a crispy crust and dark golden exterior. They’re inspired by the roasted potatoes that traditionally accompany Italian
porchetta or bistecca Fiorentina, but they pair beautifully with just about any fish or meat dish.
Game plan: If you’re making these potatoes to serve with our bistecca, start heating the oil a few minutes after you put the steak in the oven. Once the oil heats, add the potatoes and proceed with the bistecca recipe. By the time your steak is done, the potatoes will be nicely crisped and ready to eat.
This recipe was featured as part of our Family-Friendly Party Done Right photo gallery.
- 1 pound Red Bliss, round white, or new potatoes
- 4 tablespoons olive oil
- 2 (5-inch) rosemary sprigs
- 5 medium garlic cloves, lightly smashed
- 1Heat the oven to 500°F. Clean the potatoes, dry them well, and quarter them.
- 2When the oven is heated, add the oil to a 3-quart baking dish and place it on the bottom rack of the oven to heat. Once the oil is hot and shimmering (about 3 minutes), carefully remove the dish from the oven and add the dry potatoes, rosemary, and garlic. Carefully stir to coat in oil, and season generously with salt and freshly ground black pepper.
- 3Return the dish to the oven, placing it on the bottom rack, and roast the potatoes, checking occasionally so that they don’t burn, until a nice crust has developed and they are dark golden brown, about 35 minutes. Remove the rosemary, stir to coat the potatoes with oil and break up the garlic cloves, season as necessary, and serve.
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