This is an incredibly easy potato recipe, with rosemary, olive oil, and kosher salt. These make a great side dish to accompany a nice beef or poultry course.
Ingredients
- 3 to 5 lbs of potatoes, cleaned, uncut, and unpeeled
- 1/4 - 1/2 Cup Extra Virgin Olive Oil
- 2T Kosher Salt
- 4-5 Rosemary Sprigs, leaves removed and chopped
Directions
Place uncooked potatoes in a large bowl. Mix in the extra virgin olive oil, kosher salt, and the cut-up rosemary leaves. Don't hesitate to add more salt and rosemary to taste; and don't skimp on the olive oil if the potatoes aren't all coated with it.
Bake at 350-400 for about an hour until the outside of the potatoes are starting to wrinkle. The outside part (a few mms) of the potatoes will be cooked to a french fry feel, while the inside is nice and moist.You can replace fingerlings with baby red potatoes if you prefer.
( 3 Votes, Average: 4.67 out of 5 )
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