Thanksgiving Potatoes

No Thanksgiving feast is complete without potatoes. Like most families we eat ours mashed, but I also like to serve up these crispy taters in addition. Call me crazy, but I love potatoes that are crispy on the outside with creamy interiors. I know this sounds like a lot like french fries, but I can assure you these are anything but. I toss them with rosemary, salt, and olive oil and roast them until dark golden brown. Though everyone at our table always loves the big vat of mashed potatoes, there are never any of these left either! 

INGREDIENTS

• 2 pounds fingerling potatoes, cubed or sliced into even cubes
• 1 tablespoon rosemary, finely chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked pepper
• 1/2 cup olive oil

DIRECTIONS

1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil and set aside.

2. Pour the olive oil into a large bowl, then whisk in the olive oil, salt, and pepper. Add the potatoes and use your clean hands to toss the potatoes with the olive oil until everything is lightly coated.

3. Spread the potatoes evenly on the baking sheet and roast them for about 40 to 45 minutes, tossing them with a heatproof spatula halfway through cooking so they roast evenly.

4. After cooking allow them to cool for a minute before serving.