Roasted potatoes
Instructions:
- Preheat the oven to 400 F. Line a rimmed baking sheet with aluminum foil. (For extra crispness, roast them in a very large cast-iron skillet.)
- Place the potatoes on the prepared baking sheet, drizzle with the oil, and toss to coat. Spread into a single layer and roast until the potatoes are tender when pierced with the tip of a knife and the cut sides are browned, 20 to 40 minutes, depending on the size of the pieces.
- Season the hot potatoes generously with salt, pepper, and the rosemary, if using. Serve warm.
- Variation: Season the hot potatoes with seasoned salt, either packaged or homemade. To make your own, grind two parts kosher salt and one part finely chopped fresh herbs and/or citrus zest together in a spice grinder or small food processor. Make sure the herbs are very dry so that the salt stays granular instead of turning into paste. Store in an airtight container in the refrigerator for up to 1 month.