Rosemary-Roasted Potatoes

Delicious potatoes. Lovely crunchy exterior, fabulously creamy interior. I used local (Idaho) butter potatoes - nice yellow color and great taste.

Previously, I made rosemary roasted potatoes by chopping up what every variety is at hand, dousing them in olive oil, and sprinkled rosemary, kosher salt, and pepper. This old method works OK.

Where the recipe from Zuni Cafe differs is that the potatoes are cooked first. I agree with the other reviewer that the amount of salt matters. I tasted the water, and added till it seemed salty to me, but in the end, the potatoes were a bit bland. And I agree with the other 2 reviewers, definitely needs longer cooking - and a hotter oven. I used 425, and cooked for an additional 10 minutes.

My complaint is that to make this recipe, you will dirty, and so need to clean a big pot for boiling, a collander, a bowl, and a roasting pan.

I've made these a couple of times now, once with fresh rosemary and once with dried. I'd definitely recommend fresh, and the 'bruising' method she details in the recipe. Also, salting the water fairly liberally when you initially cook the potatoes is a good tip, since I find salting roast potatoes during or after can be hit or miss. I also found that it took a bit longer to cook than the recipe - probably just increasing the temperature to 425 would do the trick (I don't have a convection oven, so I have a feeling this may some impact).