i found this recipe in a vegetarian home cooking book titled “FOOD”, by Mary McCartney. this is a simple recipe that takes minimal time to prepare and was actually delicious. i found fresh rosemary in my garden growing even in November.
since i have been roasting vegetables, including potatoes for years now, this was not a new concept for me. but what is interesting about this recipe is the technique of heating the pan with oil prior to placing the potatoes. i think this added to the crispy texture of the potatoes and reduced the amount of sticking to the baking sheet.
i used russet potatoes which were scrubbed and cut into chunks, but the recipe also calls for new potatoes. i would assume that any type of potato would work just fine. the recipe also suggests par-boiling the potatoes, but i just roast them from the start. here is her recipe, with my modifications:
preheat the oven to 350 degrees. pour about 3 tablespoons of oil onto a large sheet pan. a darker sheet pan will encourage browning. heat the pan for a few minutes in the preheated oven.
remove the pan from the oven and toss the sprigs of rosemary and the potatoes in the hot oil. sprinkle the potatoes with sea salt and mix everything together well. i also seasoned with garlic and herb seasoning.
place the sheet pan back in the oven and roast for 20 minutes. remove from the oven to toss and flip. return the pan to the oven and bake for another 15 minutes until brown.
serve the potatoes with a variety of entrees. i served with baked cod-fish and peas. delicious for a weeknight dinner.
angel food garden 