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Roast Potatoes (Fast)

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Course Vegetables

Ingredients
  

  • 1 lb potatoes washed, scrubbed and cut into 1? cubes
  • 4 tbs olive oil cooking
  • 2 tsp rosemary
  • salt
  • Pepper

Instructions
 

  • 1. Place a steel, cast iron or aluminum pan in a hot oven for a new minutes to heat it up. Add olive oil and return to the oven until the oil is hot, but not smoking.
  • 2. Place the potatoes in the pan, and add the rosemary. Season with salt and pepper. Stir to coat the potatoes with the oil.
  • 3. Cook for 10-15 minutes, until the potatoes are brown, and tender when pieced with a fork. You might need to turn the potatoes once, depending on where you oven is the hottest.

Notes

We do not peel our potatoes, or parboil them.
You need to use a metal pan to make this recipe work. Try a stainless steel pan with an internal copper layer for distributing the heat.