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Oven-Roasted Russet Potatoes (4 Servings)

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Ingredients

Scale
  • 1½ pounds of waxy potatoes, scrubbed clean with peels left on, cut into 1-inch pieces, russet potatoes are a great choice.
  • 6 whole cloves of garlic, peeled (optional ingredient)
  • 2 tablespoons of extra virgin olive oil
  • ¾ teaspoon of kosher salt, divided
  • ¼ teaspoon of ground black pepper
  • ½ teaspoon of dried rosemary or 1 tablespoon of fresh rosemary, very finely chopped (optional ingredient)

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit with a rack in the center. Line a large, rimmed baking dish with parchment paper or a silicone baking mat for easy cleanup.
  2. Arrange the potatoes and cloves of garlic in the baking sheet’s center.
  3. Whisk together the olive oil, 1⁄2 teaspoon of salt, black pepper, and rosemary in a small mixing basin or large liquid measuring cup. Pour the potatoes and garlic over the top.
  4. Toss the potatoes and garlic in the mixing bowl until evenly covered. Afterwards, place the cut sides of the potatoes against the baking sheet and spread them into a uniform layer.
  5. Roast the potatoes for 45 to 55 minutes, until they get dark brown and crisp, tossing once and rotating the pan 180 degrees halfway through (the cooking time for the potatoes will differ based upon how crowded your pan is and the type of potatoes you use).
  6. Remove the baking pan from the oven and add the remaining 1⁄4 teaspoon of kosher salt. Allow the potatoes to cool for a few minutes before serving.

This recipe cooks in a total of 1 hour and 10 minutes, including a prep time of 15 minutes and a cook time of 55 minutes. If you’d like more ideas on how to cook russet potatoes, check out this video recipe.

Find it online: https://blogchef.net/how-to-cook-russet-potatoes/