Roasted Rosemary Potatoes - Olive Oils from Spain
Rosemary Roasted Potatoes: Toss halved potatoes with Extra Virgin Olive Oil from Spain, rosemary, and salt. Roast until golden and crispy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oliveoilsfromspain.org.
Ingredients
- 2 pounds Yukon Gold, or other thin-skinned potatoes (5 to 6 medium potatoes), scrubbed clean
- 6 tablespoons , divided
- 5 sprigs fresh Rosemary, trimmed
- Kosher salt
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