Oven-roasted rosemary potatoes
by Tavolino
These aromatic rosemary potatoes are baked until crispy in the oven and make a versatile side dish that pairs well with meat, fish, or vegetarian meals.
Ingredients
- Baby potatoes 800 g
- Olive oil 40 ml
- Rosemary sprigs 7 g
- Salt 1 tsp
- Black pepper 1/2 tsp
- Sea salt 1/2 tsp
Preparation
- 1
Preheat the oven to 200 °C (top/bottom heat).
- 2
Thoroughly wash the 800 g of baby potatoes and pat them dry.
- 3
Halve or quarter the potatoes depending on their size.
- 4
Wash the 7 g of rosemary sprigs, shake them dry, and finely chop the needles.
- 5
Place the potato pieces into a bowl.
- 6
Toss the potatoes with 40 ml of olive oil, the chopped rosemary, 1 tsp of salt, and 1/2 tsp of black pepper.
- 7
Spread the seasoned potatoes out on a baking sheet lined with parchment paper.
- 8
Slide the tray into the oven and bake the potatoes for 35 minutes.
- 9
After the baking time, sprinkle the potatoes with 1/2 tsp of sea salt and serve.