Rosemary Potato Recipe

Wash and cut

Wash the potatoes thoroughly. If using larger potatoes, cut into 1-inch cubes; small potatoes can be halved or left whole. Aim for about 6 cups of evenly sized pieces so they cook uniformly.

Parboil

Place the cut potatoes in a large pot and add cold water to cover by about 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook 8–10 minutes until the potatoes are just tender when pierced with a fork but still hold shape. Drain well and let steam-dry in the colander for 2–3 minutes.

While potatoes are parboiling, preheat the oven to 425°F (220°C). In a large bowl combine the olive oil and melted butter (if using), chopped rosemary, thyme (if using), minced garlic, remaining 1 1/2 teaspoons kosher salt, black pepper, and smoked paprika (if using). Stir to emulsify.

Add the drained, slightly cooled potatoes to the bowl and gently toss until every piece is evenly coated in the oil-herb mixture. Taste a small piece and adjust seasoning if needed (add a pinch more salt or pepper).

Arrange the coated potatoes in a single layer on one or two rimmed baking sheets lined with parchment or lightly oiled. Space them so air can circulate — crowding will steam instead of roast.

Roast in the preheated oven for 25–35 minutes, turning once halfway through, until potatoes are golden brown and crisp on the edges. Exact time depends on potato size; small pieces will finish closer to 25 minutes, larger to 35.

During the last 5 minutes of roasting, check for doneness and add a few extra sprigs of rosemary on top if you want an intensified aroma (remove before serving if stems are large).

Remove the potatoes from the oven and immediately transfer to a serving pan. Sprinkle with chopped fresh parsley and an extra drizzle (about 1 tsp) of olive oil if desired. Taste and add additional salt or pepper to taste.

Serve hot as a group package side for offices. Keep warm in an insulated pan or chafing dish for up to 1–2 hours; stir occasionally to prevent drying. If refrigerating leftovers, cool within 2 hours and store in an airtight container up to 3 days.