Roasted Mediterranean Potatoes with Rosemary

Patate al Forno

Makes to 4 servings

Prep Time 10

Cook Time 1

Total Time 1 10

4 to 5 medium Yukon Gold potatoes (around 2lb/1kg), trimmed of any buds, green or damaged parts; left unpeeled or peeled, washed and dried well
1½ Tbsp olive oil
1 tsp medium fine sea salt or kosher salt
3 to 4 sprigs fresh rosemary (around 1 Tbsp), roughly chopped

KEY: pinch (⅛ tsp) | tsp = teaspoon (5ml) | Tbsp = Tablespoon (15ml)

Preheat oven to 425°F (225°C).
Cut about a half inch (1cm) cap off of each end of the potato. Next, cut the potato in half lengthwise, and then each half into fairly uniform bite-size wedges.
Mix: Place potatoes on pan, douse with enough olive oil to coat the potatoes with a generous film of oil. Sprinkle with salt and ¾ of the rosemary and mix well. Spread the potatoes in a single uncrowded layer in the pan, so that they all have room to get crisp.
Roast in the oven for about 45 minutes, or until soft when pierced and golden crisp.
Halfway through, scrape up any potatoes that are stuck to the pan, and redistribute. A thin metal spatula works well. Any bits that are hard to scrape up will caramelize deliciously. At this point, you can squash a few with a fork or potato ricer, and rough them up a bit, to encourage crispiness.
Check on them once more during the remaining cooking time, scraping up caramelized bits from the pan, tasting for salt, sprinkling on more fresh rosemary, and giving them one more stir.
Enjoy warm.

Recommended pans: rimmed sheet pan, roasting pan or cast iron skillet
Garlic Variation: Toss in whole cloves of garlic, crushed in their skins, along with the oil, salt and rosemary.

Nutrition Information

Please keep in mind that nutritional info is an estimate and varies according to ingredients used.