Sunny's Roasted Rosemary and Thyme Potatoes

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Cut the potatoes in quarters lengthwise.

3. 3

   Using a paring knife and plenty of patience, cut each quarter into 1 or 2 torpedo- or oval-shaped pieces.

4. 4

   Place in a large bowl of cold water while you finish the rest.

5. 5

   Add the potatoes to the boiling water and blanch for just under 4 minutes.

6. 6

   (This really depends on the size of your potatoes, but be sure to not cook them for potato salad; this is just to get them slightly tender--you shouldn't be able to get a fork through them.

7. 7

   The oven will do the rest.)

8. 8

   Remove the potatoes from the water to a paper towel-lined plate until slightly cooled.

9. 9

   Preheat the oven to 375 degrees F.

10. 10

    Pour the potatoes into a large bowl and drizzle over enough olive oil to coat all sides.

11. 11

    On a large baking sheet with sides, add the thyme and rosemary (whole) to make a bed of sorts.

12. 12

    Pour out the potatoes onto the sheet and space them evenly so the air can circulate as they roast.

13. 13

    Season the entire sheet with a pinch of salt.

14. 14

    Roast the potatoes until golden brown on the edges and crisp, 25 to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.