Roasted Rosemary Potatoes
Roasted rosemary potatoes need three things done right: high heat, a hot pan, and a good oil. Biancolilla N°07's mild, approachable character lets the potatoes and rosemary lead, which is really all a good side dish should do.
Ingredients
- 2 pounds baby potatoes, halved
- 1/3 cup Biancolilla N°07
- 4 cloves garlic, smashed
- 2 sprigs fresh rosemary
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F.
- In a large bowl, toss the halved potatoes with Biancolilla N°07, smashed garlic, rosemary sprigs, salt, and pepper until evenly coated.
- Spread the potatoes in a single layer on a sheet pan, cut-side down, this is what gives them their crisp, golden crust.
- Roast 45 minutes to 1 hour, turning once about halfway through, until the potatoes are deeply golden and crisp on the outside and tender when pierced with a knife.
- Remove and discard the rosemary sprigs and smashed garlic before serving.
- Transfer to a serving dish while still hot.
Nutrition
Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.
Frequently Asked Questions
What temperature do you roast rosemary potatoes at?
400°F. That's hot enough to crisp the cut edges without drying out the inside before the potatoes are tender.
How long do you roast rosemary potatoes?
45 minutes to an hour, turning once about halfway through, until deeply golden and crisp outside and tender when pierced with a knife.
What's the key to crispy edges?
Cutting the potatoes cut-side down against the pan gets the crispiest edges.
Why aren't my potatoes getting crispy?
The pan is probably too crowded. Give them room, or they'll steam instead of roast.
How do I reheat leftovers?
Leftovers reheat well in a hot skillet.
What You'll Need
