Potato week, part II

Next up in Potato Week, roasted potatoes. This is a really simple way to get some vegetables in—chop the potatoes (you don't even have peel them), toss with oil, seasoning, garlic, and rosemary, roast for about half an hour, and you've got a good side dish. Cassie likes roasted potatoes about as much as mashed, but Brad and I both like these better.

In addition to being a sustaining force during Cassie's busy week, potatoes now turn celebratory as well, as I was making these when Cassie found out that for the second year in a row she finished second in the whole state at her All-Virginia Band & Orchestra audition. Way to go Cassidy! Enjoy your potatoes.

Roasted Potatoes with Garlic and Rosemary

Time: ~48 minutes

If you don't have fresh rosemary, you can use other fresh herbs, such as sage, thyme, or oregano. I usually avoid dried herbs, which taste dusty to me, but you can make do with a blend like dried "Italian seasoning" in a pinch. Don't use more than ¾ teaspoon.

2 pounds small, organic gold or red potatoes
¼ cup (53 grams) extra-virgin olive oil
kosher salt
freshly ground black pepper
2 medium garlic cloves
1 tablespoon fresh rosemary leaves (see note)
coarse sea salt such as fleur de sel or Maldon

    1. Heat the oven to 425 degrees. While the oven is warming up, scrub the potatoes. If they are very small, cut them in half; if they're small, cut them into quarters; if they're smallish, cut them into eighths. You're aiming for roughly bite-sized pieces.
    2. Place the potatoes into a 9-by-13-inch baking pan. I like my Emile Henry baking pan for this job. Toss with the olive oil. Season generously with kosher salt and pepper, and toss again. Cover the pan tightly with aluminum foil. Roast the potatoes for 20 minutes.
    3. Meanwhile, peel the garlic cloves, then crush them gently with the flat side of a chef's knife. Coarsely chop the rosemary. After the potatoes have roasted for 20 minutes, remove the foil from the pan and add the garlic cloves. Sprinkle the rosemary over the potatoes, then stir. Roast until the potatoes are crisp and golden brown on the outside and tender on the inside—you should be able to slip a paring knife through a potato without any resistance—about 15 to 20 more minutes. Sprinkle with the coarse sea salt for a little extra crunch. Serve promptly. If you have a crust of bread on hand, it’s nice to sop up the cooking oil that’s infused with the flavor of the garlic, rosemary, and seasoning. Serves 4 as a side.