Rosemary Roasted Potatoes
This method delivers an incredible contrast: a shatteringly crispy, golden-brown exterior that gives way to a fluffy
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
Notes
I added two sprigs of rosemary, about 10 cm long. If you don't like rosemary, you can omit it or add more according to your taste.