Rosemary Potatoes - Large Recipe
Make Rosemary Potatoes - Large Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potatoes
Method
Preparation
- 1
Preheat Oven
Preheat your oven to 425°F (220°C). This will ensure that the potatoes roast evenly and become crispy.
- 2
Prepare Potatoes
Wash and scrub the Yukon Gold potatoes thoroughly. Cut them into uniform chunks, approximately 1 to 1.5 inches in size, to ensure even cooking.
- 3
Mix Ingredients
In a large mixing bowl, combine the potato chunks with olive oil, salt, black pepper, and fresh rosemary. Toss everything together until the potatoes are well coated.
Roasting
- 4
Arrange on Baking Sheet
Spread the coated potatoes in a single layer on a large baking sheet. Make sure they are not overcrowded for optimal roasting.
- 5
Bake
Place the baking sheet in the preheated oven and roast the potatoes for about 30-35 minutes. Halfway through the cooking time, use a spatula to flip the potatoes for even browning.
- 6
Serving
- 7
Serve
Once done, remove the potatoes from the oven and let them cool for a few minutes. Serve warm as a side dish, garnished with additional rosemary if desired.
