roasted rosemary leaf potatoes

I usually try to write something short, witty, and tantalizing to kick off my posts, but right now I’d like to pause my usual banter and acknowledge that this year has been hard, and the holidays coming up will be unlike any year before. Many states are locking down again, for good reasons, and our ways of connecting with those we love are tricky and nuanced at best. If you are adapting or canceling your plans to gather this year, I’d like to say thank you. Thank you on behalf of my family and friends who are risking their health (and the health of their families) to care for patients with Covid-19. Thank you on behalf of those who depend on routine medical care, are immunocompromised, and have vulnerable family members. I believe our selfless actions make a meaningful difference, and that’s what I’m thankful for this Thanksgiving. Finally, these roasted potatoes are fabulous, and if you need an excuse to buy a mandolin, this is it.

recipe adapted from Donna Hay

makes one 13×9 pan, which feeds approximately 12 as a side

8lbs Russet potatoes*
1 cup extra virgin olive oil, divided
2 teaspoons sea salt, divided
freshly ground black pepper
2 tablespoons chopped rosemary, divided, plus more for garnishing
flaky salt, like Maldon


Preheat oven to 400 degrees F.

  1. Rinse and peel your potatoes, then cut approximately ½ inch off each end. Very thinly slice the potatoes using a sharp chefs knife, or better yet, use a mandolin. Divide the slices between two large bowls** and add 1/2 cup olive oil to each bowl. Evenly sprinkle on 1 teaspoon sea salt, freshly ground pepper, and 1 tablespoon rosemary to each bowl. Toss the potatoes well until evenly coated.
  2. Arrange the potato slices upright in a 9×13 baking dish, staggering the slices in “rows” spanning the width of the pan (see photo above for reference). If you run out of space, don’t force in the remaining the potato slices as you don’t want to pack the dish too firmly. If you want, pour any leftover olive oil from the mixing bowl over the top of the potatoes.
  3. Roast the potatoes in the oven for 1 hr and 15 min, until the tops of the slices are crispy. Before serving, garnish with additional chopped rosemary and a generous sprinkling of flaky salt.

*edited in 2022 for 8lbs instead of 9

**You may try tossing the potatoes all together in one extra-large bowl, but I found it extremely difficult to do it all in one.

3 thoughts on “roasted rosemary leaf potatoes

  1. Alicia, what a beautiful display and great twist with them upright! Since 9lbs and feeding 12people is far from an option for me during quarantine (only the 2 of us), I’ll half the recipe. hehe. SO excited to try this soon! I may add some toasted hazelnuts for yet another twist. Thank you and happy Thanksgiving!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s