Step 1

Preheat oven to 425F and line baking pans with parchment paper or a silicone baking sheet.

Step 2

Wash and thoroughly dry your potatoes. Slice them into 2 inch chunks or small wedges.

Step 3

Toss the potatoes with the olive oil and salt and use your hands to ensure that all surfaces get covered in oil.

Step 4

Divide the potatoes between the pans and spread out evenly, in one layer. You don't want to crowd the pans or the potatoes will steam instead of crisp up as they cook. Take a minute to arrange the potato pieces with a cut side down against the pan.

Step 5

Roast for about 1 hour, to 1 hour and 10 minutes, tossing or stirring once or twice during cooking to encourage even browning. Note: if you cut your potatoes into smaller or larger pieces, the cooking time will be different.

Step 6

Remove from the oven and discard the rosemary sprigs. Check for seasoning, and serve tossed with a few fresh rosemary leaves. Add more salt if needed, and fresh cracked pepper if you love that.