These were really good! Crisp and tasty. I'll definitely make them again. Some recipes say to cook for 30-45 mins, but I think the hour was needed to get the crispness. Don't forget to stir them with the spatula every 20 mins while roasting so they don't stick and all sides are even.
Ingredients
- 1 1/2 pounds small red or white-skinned potatoes (or a mixture)
- 1/8 cup good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoons minced garlic (3 cloves)
- 2 tablespoons minced fresh rosemary leaves
Directions
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in
a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the
potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
Remove the potatoes from the oven, season to taste, and serve.
Link to the recipe:
Total Time: 1 hr 10 mins
4-5 servings (for us)
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