Saturday, January 20, 2007

Rosemary Roasted Potatoes

Rosemary Roasted Potatoes
Prep time: 5 minutes
Roast time: 30-40 minutes
Serves 4

1 large thin skinned potato per person plus one for the pan, cut in large chunks
2 tbsp fresh rosemary, chopped
2-3 tbsp extra virgin olive oil
Sea or Kosher salt & freshly ground pepper
Garlic, crushed (optional)

1. Preheat the oven to 425°F/220°C

2. In a large bowl, combine all the ingredients and toss until the potatoes are well coated.

3. Spread out the potatoes in one layer on a lipped (lined for easier cleanup) cookie sheet and roast for 10 minutes or so. Using a spatula, turn the potatoes over so they crisp on both sides and continue cooking for another 10 minutes or until they are soft in the center when tested with a fork.

4. Taste for seasoning and serve.

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