My sister, CB, made us a lovely dinner one night and these roasted potatoes were part of the meal. I know many people are watching their health, and waistlines, do not each most carbs these days, but once in a while it is okay to indulge just a bit...and these potatoes are worth it. I hope you try them... and enjoy every last bite!
CB's De-lish Potatoes
2 lbs. Yukon Gold potatoes, peeled and quartered
Kosher salt
1/3 cup olive oil
2 sprigs fresh rosemary, stems removed and finely chopped
Sea salt to taste
Directions:
Place potatoes in a pot of cool water, adding enough water to cover the top of the potatoes. Sprinkle with kosher salt to season the water, cover the pot and bring to a rapid boil. Reduce heat to medium high and parboil potatoes 10 minutes or until knife inserted goes in easily but still has some resistance in the center (parboil means to cook partially and not completely through).
Preheat oven to 450 degrees while potatoes are boiling. After parboiling, drain potatoes and return them to the hot pot (no heat needed), stir the potatoes to dry them off; set aside.
Drizzle the olive oil on a baking sheet or roasting pan and place in the preheated oven for 5-7 minutes to heat oil and pan. Reduce the heat to 425 degrees. Carefully remove the baking sheet from the oven and place the potatoes on the preheated pan. Sprinkle the potatoes with rosemary and sea salt (to taste) then toss the potatoes to coat.
Bake for 35-45 minutes or until potatoes are cooked through and are a crispy brown; toss the potatoes halfway through cooking time so they cook evenly.
Serve hot and sprinkle with extra sea salt if desired.
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