Classic Roasted Potatoes
Photo by Martha Holmberg & Steve Hunter
Ingredients
- 1 tsp. coarse salt
- 2 lb. waxy potatoes, left whole if very small, halved or cut into chunks if large
- 3 Tbs. olive oil, melted butter, or duck fat
- 1 Tbs. chopped fresh thyme or rosemary (optional)
- Plenty of freshly ground black pepper
Heat the oven to 375°F. Spread the potatoes in a single layer in a medium roasting pan or rimmed baking sheet. Drizzle with the oil, season with the herbs, salt, and pepper, and toss to coat well. Roast, tossing with a spatula a few times to prevent sticking, until the potatoes are very tender th...
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