Crispy Rosemary Roasted Potatoes
Ingredients
- 3-4 new potatoes, washed and quartered
- Sea salt
- 2 tbsp olive oil
- Cracked pepper
- Sprig of rosemary, finely chopped
Preparation
Preheat the oven to 400°F (200°C).
Wash the new potatoes thoroughly and then quarter them.
In a pot, cover the quartered potatoes with cold water and add a pinch of sea salt.
Bring the water to a boil and cook the potatoes for 5-6 minutes, just until they're fork-tender.
Drain the potatoes and transfer them to a mixing bowl.
Toss the potatoes with the olive oil, a sprinkle of sea salt, cracked pepper, and the finely chopped rosemary.
Spread the seasoned potatoes onto a baking sheet in a single layer.
Roast the potatoes in the preheated oven for approximately 25-30 minutes, shaking the pan halfway through the cooking time.
The potatoes are done when they're crispy on the outside and tender on the inside.