I love an easy, five-ingredient recipe, and this is one of my all-time favorites. With just potatoes, a sprinkle of salt, fresh rosemary, thyme and a drizzle of olive oil, you've got a flavorful, crispy side that pairs perfectly with almost any main dish.
- 6-8 russet or Yukon Gold potatoes, peeled
- Kosher salt
- 4-6 sprigs fresh rosemary
- 10-20 sprigs fresh thyme
- 3 tablespoons olive oil
1. Cut the potatoes in quarters lengthwise. Using a paring knife and plenty of patience, form each quarter into 1 or 2 torpedo, or oval-shaped pieces. Place in a large bowl of cold water while you finish the rest.
2. In a large pot of boiling, salted water, add the potatoes and blanch for just under 4 minutes. This really depends on the size of your potatoes, but be sure to not cook them as you would for potato salad, this is just to get them slightly tender, you shouldn't be able to get a fork through them, the oven will do the rest. Remove potatoes from the water and add to a paper towel-lined plate.
3. Preheat the oven to 375°F.
4. Once slightly cooled, pour potatoes into a large bowl and drizzle over enough olive oil to coat all sides.
5. On a large baking sheet with sides, add the rosemary and thyme sprigs to make a bed of sorts. Pour out the potatoes and space them evenly so the air can circulate as they roast. Season the entire sheet with a pinch of salt and roast the potatoes in the oven until they are golden brown on the edges and crisp, about 25-30 minutes.