Return to Ross Collins stories.

Ross's rosemary-crusted roasted potatoes

These are so easy you really only need this recipe once. And yet people love 'em. They also are fairly low in fat, and that fat is healthy olive oil. Take that, French fries.

Perfect for vegetarians!

Preheat oven to 350 degrees.


Yukon gold or other smallish potatoes with thinnish skins. You don't want to use big ol' baking spuds unless you like peeling potatoes, which makes this recipe not so easy. Allow at least four Yukons per person--and then toss in a few more, as it seems inevitably that you don't have enough.

About 2 tablespoons olive oil for each four potatoes.

Dried rosemary, and/or fresh sprigs.

Coarse sea salt and coarse-ground pepper.


Scrub potatoes; pat dry. Chop into cubes about 1 inch across. Don't bother peeling them--peelings add fiber and minerals, doncha' know. It's also a pain to peel potatoes. Just ask Beetle Bailey.

Pour olive oil into large mixing bowl. Sprinkle rosemary, salt and pepper to taste. Throw potatoes into bowl; stir with wooden spoon to coat.

Add a couple rosemary sprigs, if you have them on hand.

Dump potatoes onto baking sheet. Separate so they do not overlap--those overlapping won't get a nice brown crust.

Bake 45 minutes on lower rack of oven, to encourage a browner crust. Turn once, but no more, so that potatoes have time to develop crust.

Leftovers are pretty good reheated in microwave, but potatoes generally don't freeze well.