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Crispy Roasted Rosemary Potatoes Recipe

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This recipe for Crispy Roasted Rosemary Potatoes, by , is from The Quarantine Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Gillian Purcell

Category:
Category:

Ingredients:  
Ingredients:  
1 - 2 Lbs - Potatoes
4 - 6 tablespoons - Olive Oil (enough to coat the bottom of your dish well)
6 sprigs - Fresh Rosemary, chopped
1 tablespoon - Sea Salt

Directions:
Directions:
Preheat the oven to 390 F/ 200 C

1. Peel potatoes and cut into half - length ways, then cut each piece in half again. If you have an extra large potato you may need to half again

2. Bring a large saucepan of water to boil, add a little pinch of salt and the potatoes to the boiling water and boil for 15 minutes, or until they start to soften

3. Drain the potatoes in a colander and give them a good shake to rough up the edges

4. Meanwhile, pour oil into a roasting pan and place in the oven for 10 minutes to allow the oil to heat

5. Carefully add potatoes to the pan (be careful of splashing), gently toss the potatoes to coat in oil with some tongs, then spread the potatoes out

6. Sprinkle rosemary over the potatoes and place in the oven to roast for 50-55 minutes, flipping halfway. The potatoes are ready when they are golden brown and crisp
*Only flip the potatoes once while cooking, this will help them to get really crispy

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour 15 minutes

 

 

 

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