Roast Potatoes with Rosemary

Roast Potatoes with Rosemary

We like it with Calivirgin White Truffle Olive Oil or Calivirgin Rustic Rosemary Olive Oil

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Roast Potatoes with Rosemary and Truffle
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Course Side Dish
Prep Time 10 minutes
Cook Time 1 hour
Servings
4
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
Course Side Dish
Prep Time 10 minutes
Cook Time 1 hour
Servings
4
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
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 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).
  2. Place the potatoes in a pot of boiling water and boil for 10 minutes. Drain the water. Place the potatoes in a roasting dish.
  3. 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.
  4. 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


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