I have not tried this recipe yet, but I am planning on making it tonight. Hope it turns out well!
Crunchy Roasted Rosemary Potatoes
6 to 8 large Yukon gold potatoes, cut into large chunks (I like red potatoes)
4 sprigs fresh rosemary (or dried herbs)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
6 strips bacon, fried and crumbled
1/4 cup grated Parmesan
1/4 cup pine nuts, toasted
Preheat the oven to 375 degrees F.
Put the potatoes onto a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through, about 30 to 40 minutes more. While hot, top with crumbed bacon, Parmesan and pine nuts. Serve immediately.
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One thing I make fairly often in the winter is roasted red potatoes or carrots. You cut the potatoes in half/to bite size pieces or use baby carrots already prepared. You then put them in a baking dish with some olive oil drizzled on top and some sea salt. Roast for about 1 hour and check/flip 2-3 times to make sure they don't stick to the pan. Super yummy and the carrots end up a little shriveled but oh so sweet. You can also add any seasoning you like to spice things up. I sometimes add italian seasoning to the potatoes.
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