Rosemary-Roasted Potatoes

1. Heat the oven to 400°F. Scrub and rinse the potatoes well and peel them if you like. Cut them into 1- to 2-inch chunks, put them on a baking sheet, and toss them with the oil and a sprinkling of salt and pepper. If they’re too crowded, consider using 2 pans.
2. Put the potatoes in the oven and roast without stirring for 20 minutes, then check. If the potatoes release easily from the pan, stir or turn the pieces with tongs. If they look dry and are sticking to the pan, drizzle with 1 tablespoon more oil. Continue roasting, stirring or turning the potatoes once, until they’re golden but still not tender all the way through, another 20 minutes or so. Stir in the rosemary, then return the pan to the oven to finish cooking.
3. The potatoes are done when they’re crisp on the outside and tender inside (a sharp, thin-bladed knife will easily pierce the center of one piece); this will take another 20 to 40 minutes depending on the type of potato and size of the chunks.
4. Remove the potatoes from the oven, taste, and adjust the seasoning with salt or pepper. Serve hot, warm, or at room temperature.

—Recipe from How to Cook Everything: The Basics