Roasted Rosemary Potatoes
Roasted Rosemary Potatoes a simple recipe with simple ingredients. When I traveled in Italy I was served wonderful roasted rosemary potatoes so I asked the waiter how it was made. Well it turns out, and without surprise, just rosemary, olive oil, garlic, and salt. The roasting process is what really brings out the wonderful flavors. You don’t have to deep fry to get crispy potatoes. This recipe is very popular in Italy and several places offered the same roasted rosemary potatoes for dinner. So delicious and crispy it never got boring.
All you will need is a sheet pan, some rosemary and course olive oil, salt, and potatoes. I recommended golden potatoes for this dish. However, red potatoes or any good roasting potatoes will turn out great. Fresh rosemary is best.
By the way if you have a garden rosemary grows like a weed and it does not die in the winter. I have the same rosemary plant for years. The tips are always still tender. If you do get a plant only harvest the very tips of the stems and your rosemary will prosper.
Ok back to the potatoes. You will have to cut them into wedges coat them in olive oil and salt. Remove the rosemary leaves by pulling your fingers across the stem in the opposite directed or from the tip to the bottom of the stem. Line your tray with aluminum foil that way you won’t have to scrub it. I just had to toss the foil, I love when I safe myself from dishes I can avoid.All the needles will come off easily. Toss it with the potatoes. Spread them out evenly so they get crisp. Depending on the size of your sheet pan you may need to use two trays.Roast. and halfway through roasting you will add halved pieces of garlic since the garlic will burn if you put it in earlier. Roast for about 30 minutes or till browned to your liking.