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Sunny Anderson, co-host of Food Network's "The Kitchen," boils and then roasts her two-ingredient potatoes for creamy, crispy perfection. She also shares another key tip: ALWAYS boil potatoes starting with cold water, which allows them to cook through evenly. If you start them in hot water, the outsides will be tender with a hard center and by the time the center is done, the outer portions will be mushy and waterlogged. 

She flavors the potatoes with fresh rosemary, and they pair beautifully with her Grilled Flank Steak with Green Sauce

Catch Sunny on her newest Food Network show, "Outrageous Pumpkins," which premieres October 2nd and is streaming on Discovery Plus. 

For more recipes by Sunny, check out her Easy Strawberry Bacon Chicken Drumsticks and Spiked Hot Chocolate Hazelnut Mudslides.


  • 2 bags tiny potatoes
  • 3 sprigs fresh rosemary
  • Olive oil, to coat
  • Kosher salt and freshly cracked black pepper


Serves: 4 to 6


Preheat the oven to 425°F. Line a baking sheet with parchment paper or non-stick aluminum foil.  

Fill a pot with the potatoes, 1 sprig of the rosemary and enough cold water to cover by an inch. Turn the heat to high and bring to a boil, lower to a simmer and cook until a fork only gives a bit and slides in, but doesn't break the potato apart, about 8 minutes total after boiling begins. 

Drain the potatoes and discard the rosemary sprig. Allow the remaining moisture to evaporate from the potatoes, then pour into a bowl. Add the remaining 2 rosemary sprigs, coat everything with olive oil and toss. 

Pour the potatoes and rosemary onto the prepared baking sheet, then season with salt and pepper. Roast until golden and slightly crispy, about 20 minutes, rolling and moving the potatoes around a bit halfway through. Remove and serve.