Everybody loves roasted potatoes, and these have a Mediterranean twist—lots of garlic and rosemary. The aroma of roasted rosemary in my mind conjures up images of big roasted meats and holidays, so whenever I make this dish it feels like a holiday to me.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat oven to 425 degrees F.
Step 2
Combine 1/4 cup of the olive oil, the rosemary, garlic, and parsley in a large bowl. Let this marinade steep while the potatoes roast.
Step 3
Spread the potatoes on a rimmed baking sheet, then season with the salt and toss with the remaining 3 tablespoons olive oil. Place on the lower rack of the oven, and roast until golden on one side, about 10 minutes. Flip the potatoes, and roast until golden on the other side, cooked through, and very crispy, about 10 minutes more.
Step 4
Immediately dump the hot potatoes into the bowl with the garlic-rosemary mixture, and toss to coat. Season with black pepper, and use tongs to crush the potatoes lightly, so they absorb the flavored oil better. Toss again to let the exposed parts of potato get coated with oil. Serve right away. (You can pick out some or all of the rosemary and garlic before serving, if you like.)
