Thursday, February 19, 2015

Roasted Potatoes

The simplest of recipes, a delicious side dish with minimum effort that can be served with nearly every savoury dish.

Ingredients: (serves 6 -8)
2 lb. small new potatoes, scrubbed clean, dried thoroughly with paper towels, and quartered lengthwise
2 tbsp. olive oil
a bunch of rosmary
Kosher salt and freshly ground black pepper, to taste

Heat oven to 425°.

1.) Place the potatoes on an aluminum foil—lined baking sheet, and toss with the oil.
2.) Season the potatoes generously with salt and pepper, add a bit of rosmary and place them in the oven.
3.) Bake potatoes, tossing occasionally with tongs, until they are golden brown and crusty and can be easily pierced with the blade of a knife, about 20 to 25 minutes.
4.) Remove potatoes from the oven, and transfer them to a large serving bowl or platter. Season potatoes with more salt and pepper before serving.

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