Roasted Rosemary Potatoes

  • 6 large Russet or Yukon Gold potatoes, peeled and cut in 1" cubes
  • 2 tbsp Olive oil
  • 2 tbsp Fresh rosemary, chopped
  • Kosher salt and freshly ground black pepper, to taste


  1. Prepare potatoes and toss with the olive oil, rosemary, salt and pepper. Line a large rimmed baking sheet with parchment paper.
  2. Place in 400°F oven or on barbecue and roast, turning several times, until crispy, browned and cooked through, about 40 minutes.
  3. Sprinkle with more salt and pepper, to taste.