Usuba
Roasted New Potatoes with Rosemary
Thinly sliced potatoes baked with olive oil and fresh rosemary. The dish turns out golden and crispy on the outside, tender on the inside.
- Total
- 60 min
- Standard serving
- 209.5 g
1
Ingredients
Total 5
Instructions
- 1
Step 1
Preheat the oven to 220 degrees.
- 2
Step 2
Thoroughly wash the potatoes under cold running water and dry them with a paper towel.
- 3
Step 3
Place a potato on a cutting board and carefully make thin slices without cutting all the way through. Repeat with the remaining potatoes.
- 4
Step 4
Place the potatoes in a baking dish or cast iron skillet suitable for the oven.
- 5
Step 5
Drizzle the potatoes with olive oil and coat the cuts well.
- 6
Step 6
Sprinkle the potatoes with minced rosemary, salt and pepper to taste.
- 7
Step 7
Bake the potatoes for 40–45 minutes until golden brown and crispy.
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