Roasted rosemary potatoes
Soft inside, crispy on the outside, golden and delicious these are perfect for dinner, lunch or a snack, kind of instead of French fries.
Some flavours simply go together and potatoes, olive oil, rosemary and coarse sea salt is a marriage made in culinary heaven, so simple yet so good.I shake a little paprika over the potatoes as well because i like the colour that it lends the roasted potatoes, reddish, golden, roasted.
The type of potato you use makes a difference. Start with potatoes that are not too starchy, yellow or red skin would do just fine. I leave the peel on and cut them in half, then drizzle with olive oil, sprinkle with salt and paprika, add a generous sprinkling of fresh rosemary and roast for about 45-60 minutes until they are golden and done. The easiest way is to use smallish potatoes and cut them in half, but if you have larger ones cut them into quarters instead.
12 smallish potatoes, halved
1/4 cup olive oil
2 teaspoons coarse sea slat
3 tablespoons fresh rosemary, chopped
1 teaspoon paprika
Place the potatoes on a foil lined baking sheet.
Drizzle with oil and toss to coat all the potatoes with the oil.
Sprinkle salt, pepper and 2 tablespoon rosemary, then dust with the paprika.
Set the baking pan in a preheated 400F oven and cook for about 45 minutes or until the potatoes are soft inside and crispy and golden on the outside.
Transfer to a serving plate, sprinkle with remaining tablespoon of rosemary, garnish with a few rosemary sprigs and serve warm with additional coarse sea salt.