Perfectly Roasted Potatoes
-30-40 mixed baby potatoes (try some different varieties like purple, red, and white)
-3 T freshly chopped rosemary
-2-3 T freshly chopped parsley
-freshly cracked pepper
Preheat oven to 375 degrees. Wash, pat dry and cut the potatoes (in half usually, but possibly quarter the bigger ones since we want them to all be about the same size). With the potatoes in a large bowl, drizzle extra virgin olive oil and sprinkle the herbs. Mix and toss with a spoon or just get your hands dirty! Be sure to evenly coat the potatoes. Spread on a large baking sheet or two making sure they’re slightly spaced apart. Place in oven starting on the bottom rack. In 20 minutes, move potatoes up to the top rack and crank oven to 425. Shaking and turning the potatoes every couple minutes, let them cook for about 20 minutes more. Cooking time will depend on how big your potatoes are cut. They’re done when they’re “rosalata” on the outside and a fork pokes through easily! Mangia with a glass of dry red and a steak!