Roast Potatoes with Rosemary
We like it with Calivirgin White Truffle Olive Oil or Calivirgin Rustic Rosemary Olive Oil
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| Prep Time | 10 minutes |
| Cook Time | 1 hour |
| Servings |
4
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Ingredients
- 20 baby potatoes
- 3/4 cup Calivirgin Olive Oil of your choice
- 1/4 cup lemon juice
- 6 sprigs fresh rosemary
- salt and pepper, to taste
Ingredients
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Instructions
- Preheat oven to 350F. Using a sharp knife, make a series of cuts into the potatoes, just half way down and quite close together (less than half a centimeter apart – see picture as a guide).
- Place the potatoes in a pot of boiling water and boil for 10 minutes. Drain the water. Place the potatoes in a roasting dish.
- Mix the olive oil and lemon juice together. Pour over the potatoes. Over the potatoes, grind salt and black pepper and sprinkle the leaves of 3 rosemary sprigs.
- Place in the oven and roast for 1 hour at 350F. Serve with the remaining 3 fresh rosemary sprigs on top. Drizzle an olive oil of your choice over the top.
Recipe Notes
From Louise at Just Easy Recipes