Rosemary Roasted Potatoes
This recipe will have your family asking for roasted potatoes every week, with fresh Rosemary adding a bit of heartiness to the potatoes. Rosemary is a great backyard plant that can be picked year round to enhance your recipes.
Servings: 3 to 4
- 1 ½ pounds small Red or Yukon Potatoes
- ¼ cup More Than Olives Arbequina Extra Virgin Olive Oil
- 1 teaspoon Sea Salt
- ¾ teaspoon freshly ground black pepper
- 3 cloves Garlic, minced
- 2 tablespoons minced fresh Rosemary
Preheat the oven to 400 degrees F. Brush the inside of an oven-proof shallow roasting pan with Olive Oil.
Wash the potatoes and cut them in half or quarters and rinse them to remove the starch released where the potatoes were cut. Pat them dry and place them in a bowl.
Remove the fresh rosemary from the stems, mince the leaves and sprinkle them over the potatoes. Drizzle the potatoes with the More Than Olives Arbequina Olive Oil, add the Sea Salt, pepper, and freshly minced garlic. Stir the potato mixture until the potatoes are well coated add a bit more Olive Oil if they seem a little dry.
Place the potatoes into your roasting pan and spread them out to 1 layer; roast in the oven for at least 1 hour, or until cooked through, a bit browned and crisp, flipping them twice with a spatula during cooking to ensure they cook evenly.
When they are ready, remove the potatoes from the oven. Taste one and adjust seasoning to your taste. Serve immediately.
Another Extra Virgin Olive Oil that can be used in this recipe is the More Than Olives Picual . Our Picual is a bit more herbaceous and will enhance the taste of this dish even more!