- 2 pounds any potatoes
- 2 tablespoons olive oil, or more as needed
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- Heat the oven to 400 F.
- Scrub and rinse the potatoes well and peel them.
- Cut them into 1- to 2-inch chunks, put them on a baking sheet, and toss them with the oil and a sprinkling of salt and pepper.
- If they are too crowded, consider using 2 pans.
- Put the potatoes in the oven and roast without stirring for 20 minutes, then check.
- If the potatoes release easily from the pan, stir or turn the pieces with tongs.
- If they look dry and are sticking to the pan, drizzle with 1 tablespoon more oil.
- Continue roasting, stirring or turning the potatoes once, until they are golden but still not tender all the way through, another 20 minutes.
- Stir in the rosemary, then return the pan to the oven to finish cooking.
- The potatoes are done when they are crisp on the outside and tender inside; this will take another 20 to 40 minutes depending on the type of potato and size of the chunks.
- Remove the potatoes from the oven, taste, and adjust the seasoning with salt or pepper.
- Serve hot, warm, or at room temperature.