Crispy Rosemary Roasted Potatoes
These potatoes are incredibly flavorful and satisfying. Rosemary pairs surprisingly well with potatoes, it's the only dish where I use rosemary liberally, whether fresh or dried, but never powdered.
For the best results, I suggest using a high-quality, preferably non-stick oven tray or use some parchment paper.
Peel the potatoes, wash them, and cut them into thick slices, refer to the picture for guidance.
Drizzle with oil and sprinkle with rosemary and garlic.
Mix all ingredients well and place the tray in a preheated oven at 200°C for about 45 minutes.
Every 15 minutes, shake the tray and gently stir the potatoes to ensure even browning.
If your tray is not non-stick, potatoes may stick a bit, so consider investing in a non-stick option for optimal results or use some parchment paper in the pan.
When the potatoes are tender (test with a knife to ensure it slides in easily), sprinkle with salt and serve hot. Adding salt at the beginning can make the potatoes tougher and less cooked.
Serve them as a side dish with any salad or meat/steak of your choice.
Enjoy!
