I have always been the type of person who loves carbs. Pasta, rice, bread or potatoes, anyway, anywhere. But these Roasted Potatoes with Rosemary have to be one of the best if not the best way to eat potatoes.
Roasted Potatoes with Rosemary
An easy way to make potatoes. The secret is to remove as much moisture as possible by towel drying them before baking, works like a charm.
Baked with rosemary, oregano and olive oil, they’re light, crunchy and so flavourful. These potatoes are great paired with fish, chicken, beef or pork. The perfect healthier way to eat potatoes. The whole family will love them and perfect for special occasions too. Buon appetito!
Roasted potatoes with rosemary
- 4 large potatoes peeled and cut into large cubes
- 2-3 leaves sprigs fresh rosemary washed and removed from the stem
- 2 1/2 teaspoons oregano 1 1/2 grams
- 1 teaspoon salt 6 grams
- 1/4 cup olive oil 40 grams
Heat oven to 400° (200° celcius)
Cut and rinse the potatoes. Dry the potatoes with a towel. In a large bowl mix together, the towel dried potatoes, rosemary leaves, oregano, salt and olive oil then pour into a large baking pan (use a large baking pan so that the potatoes have room) and sprinkle with another 1/2 - 1 teaspoon (1/2-1 gram) of oregano and 1/4-1/2 teaspoon (1 1/2-3 grams) salt. Bake in pre-heated oven for approximately 1 hour. After 30 minutes flip the potatoes with a spatula and continue baking for the remaining 30 minutes.