Forget soggy, bland roast potatoes forever! This method delivers an incredible contrast: a shatteringly crispy, golden-brown exterior that gives way to a fluffy, steaming-hot interior. Infused with the aromatic magic of fresh rosemary and garlic, these potatoes are so good they’ll steal the show from the main course. They’re deceptively simple to make and will become your most requested side dish.
The combination of unpolluted herbs, extra virgin olive oil, and freshly ground black pepper creates a unique roasted potato flavor: crispy on the outside and soft on the inside. It’s also a great snack or afternoon tea, but be warned, this Italian recipe isn’t for everyone; those who don’t like the rosemary flavor can omit it. Babies can eat them straight from the grill; it’s much healthier than fried French fries. After they were done, Gray’s daughter immediately devoured two pieces, which helped alleviate my frustration with the lack of light and the lack of texture in the photos.
Rosemary Roasted Potatoes
Ingredients
- potato appropriate amount
- rosemary appropriate amount
- black pepper appropriate amount
- extra virgin olive oil appropriate amount
- Salt appropriate amount
Instructions
- Wash the potatoes and put them into the pot. Cook for about 5 minutes until half cooked, then remove from the pot
- Chop the parboiled potatoes into cubes
- Pour some olive oil into the dish
- Sprinkle with freshly ground black pepper and salt
- Add a little fresh rosemary and toss the potatoes with olive oil, black pepper, salt, and rosemary
- Line a baking tray with tin foil and place the potatoes in the baking tray
- Bake in the oven at 220° for about 30 minutes, until the potatoes are golden brown
- Rosemary roasted potatoes are ready
