Crispy Rosemary Potatoes


Try your hand at these tantalizing potatoes from Aviva Goldfarb of The Six O'Clock Scramble. See the full post at Kitchen Explorers.

Cook time: 30 Minutes

Yield: 6 servings


  • 4 white or baking potatoes, scrubbed, unpeeled
  • 1-2 Tbsp. peanut or olive oil
  • 1/2 tsp. kosher or sea salt
  • 1 tsp. fresh or dried rosemary


  1. Preheat the broiler and place the rack 4-6 inches from the heat source. Cut 4 unpeeled white or baking potatoes into 1-inch pieces, and toss them in a roasting pan with 1-2 Tbsp. peanut or olive oil, 1/2 tsp. kosher salt, and 1 tsp. fresh or dried rosemary. Broil the potatoes for 15-25 minutes until they are browned, flipping them occasionally so they brown evenly and don’t stick.
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