Giangi's Kitchen

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Roasted Rosemary Potatoes is one of my favorite dishes. Actually is one that my friends ask me to make as they love it too.

Every kitchen, every family has a staple dish that is done over and over.

In our family rosemary roasted potatoes is it. I have been making this recipe since my first cooking attempt, fail-proof recipe, and nothing to it.

Throughout the years at Thanksgiving, these roasted rosemary potatoes replace the mashed potatoes.

I do remember growing up on the few occasions that we spent the holidays in Italy, my aunts would make them. It was love at first bite. As I never cooked when I was young by choice, this is the only dish that I showed some interest in and managed to ask how it was done. You should have seen the puzzled face of my aunt as she knew I could burn water. She obliged and share it with me and 40 some plus years later I am still enjoying her recipe.

Perfectly cut potatoes chunks with one side nicely golden brown crisped to perfection. Inner soft. Perfect flavors with each bite.

TIP

• Make sure that the potatoes chunks are all cut to the same size.
• Each small potatoes need to be covered with oil. To facilitate this process you can mix the olive oil, rosemary, and potatoes in a bowl and once done transfer it to the cookie sheet.
• Once the rosemary potatoes are in the oven do NOT touch them. This is the secret to this extremely easy dish. Once you turn them the crispiness is removed as you are stopping the cooking process.
• If you have an older over, you may rotate the cookie sheet in the oven for even cooking
• Do not overcrowd the cookie sheet
• Be generous with the salt, fine sea salt is the best with this dish. The salt will melt and form a crisp crust over the potatoes.

Products and Equipment used to make this recipe

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