Side dishes
Crispy Rosemary Roasted Potatoes
Golden edges, fluffy centers and fresh rosemary for an easy Christmas side dish.
- Yield
- 10 servings
- Prep
- 20 min
- Cook
- 45 min
- Resting / chilling
- 5 min
- Total time
- 1 h 10 min
Ingredients
- 1,800 g skin-on potatoes
- 90 ml olive oil
- 20 g fresh rosemary
- 25 g crushed garlic
- 14 g salt
- 3 g black pepper
Method
- Preheat the oven to 220 °C (425 °F) and line two large baking sheets.
- Wash, dry and cut the potatoes into even wedges, leaving the skin on.
- Toss with olive oil, rosemary, garlic, salt and pepper; spread in a single layer.
- Roast at 220 °C (425 °F) for 40 to 45 minutes, turning after 20 minutes, until golden and fork-tender.
- Rest for 5 minutes out of the oven to let the crust firm up.
- Transfer to a warm platter and serve crisp.
How to serve: Serve 180–200 g per person. For 12 guests, scale by 1.2; for 20, double the batch and roast on four trays in batches.
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