Back to basics: Mark Bittman's recipes for veggies - food - TODAY.com

Back to basics: Mark Bittman's recipes for veggies - food - TODAY.com:

See Rosemary-roasted potatoes in particular.

Ingredients

• 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

Preheat oven to 400 F.

Spread 1-2 inch cubed potatoes on baking sheet tossed with oil and sprinkled with salt and pepper.

Bake for ~20 minutes. Turn if releasing from pan, add more oil and roast longer if not. Turn again at 20 minutes and add rosemary. Roast 20-40 minutes until tender. Add salt and pepper to taste.

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