1-First, preheat your oven to 425°F and prepare a baking sheet by oiling it well. Start by chopping 8 medium red potatoes into bite-size pieces and place them in a large bowl for easy tossing. Drizzle the potatoes with 2 tablespoons of olive oil, then use your hands to coat them evenly, which helps lock in that crispy finish.

2-Next, sprinkle the potatoes with 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and about 1 tablespoon of minced rosemary to distribute the flavors. Give everything another good toss to make sure each piece is seasoned. Spread the potatoes in a single layer on the baking sheet, making sure they aren’t crowded for even roasting.

3-Roast them for 35 to 40 minutes, stirring once halfway through to promote golden edges and tenderness. When they’re done, they’ll be fork-tender and slightly crisp, ready to sprinkle with 1 tablespoon of chopped chives if you want a fresh touch. For more ideas on pairing sides like this, check out our guide to best roasted vegetables on the blog.