As you may know by now, I love to roast things. You put them on a sheet tray and forget about them, and then you pull them out and they’ve got lovely, browned flavor. It’s so easy. And the flavors get concentrated by the nature of roasting. Potatoes work really well for roasting, and I do them with many different variations. This one was delicious and relatively quick. The key is to make sure you start to develop some brown color, then you know you’re done.
Roasted Potatoes with Rosemary and Parmesan
1 pound small potatoes sliced into rounds 1/2 inch thick, red or gold
3 tablespoons extra virgin olive oil
2 tablespoons rosemary
1/4 cup grated parmesan
Toss the potato slices into a bowl with the olive oil, rosemary, and salt and pepper to season. Toss them around to make sure they are well coated. Lay them on a baking sheet in a single layer. Pour any remaining olive oil and rosemary over them.
Bake them at 400 degrees for 30 minutes. If they have not started developing color, finish them under the broiler for a couple minutes. Sprinkle the parmesan over the top and serve.
