Let's continue the special holiday series of posts with potatoes - everyone’s holiday’s favorite: roasted, mashed, or fried are all great ways to enjoy these simple roots. I personally love roasting them crispy with some rosemary. Nothing smells more like holidays than the smell of rosemary wafting through your home! Serve these potatoes as a side dish and everyone will love you.
Preparation time: 50 minutes
Makes 1 serving:
10 baby potatoes
1 sprig of rosemary
1 Tbsp extra virgin olive oil
Preheat oven to 200ºC/400ºF and line a baking tray with parchment paper.
Wash the potatoes, half them, and place them on the baking tray.
Pull the needles off the rosemary sprig and sprinkle on top of the potatoes.
Drizzle the olive oil over the potatoes, and using your hands toss the potatoes until well coated.
Sprinkle with sea salt.
Put the tray in the oven for 20 minutes, then using a spatula flip the potatoes, and place the tray back in the oven for another 20 minutes.
Your potatoes should come out browned and slightly crispy on the outside, while soft on the inside. If not, place the tray back into the oven for another 5-10 minutes.