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My younger years were spent on pool decks at swim meets around the state and baked potatoes became a staple in my diet, which I naturally grew tired of. Over the years, I’ve tried different methods of cooking potatoes, trying to find a way that satisfied my craving for potatoes without adding a stick of butter. In this recipe, the potatoes are cooked twice: once boiled and then roasted. Alternatively, you can skip the oven and fry the cooked potatoes in a bit of olive oil and cook in batches over medium-high heat.
- 2 pounds russet potatoes
- 2 teaspoons salt
- 1/4 cup extra-virgin olive oil
- 2 sprigs fresh rosemary
- Preheat oven to 400º
- Leaving potatoes unpeeled, cut them into 1-inch pieces. Boil a large pot of salted water, add potatoes and reduce to a simmer. Cook the potatoes until they are tender and frayed at the edges; about 10 minutes. Drain well.
- Toss the cooked potatoes with olive oil and arrange in a single lear on baking sheets. Pick the leaves from the rosemary sprigs, coarsely chop and sprinkle over the potatoes with salt. Roast for 10 minutes, then start turning as they brown. Roast for 15 minutes more, occasionally stirring so they brown on all sides.
- Serve immediate or hold them in a heated oven (we’ve found 250º works perfectly for about 15-20 minutes.)