Cut rosemary

Roasted Potatoes with Rosemary

Ingredients:

• 1 kg of small potatoes (ideally with thin skin)
• 3–4 tablespoons of olive oil
• 1–2 teaspoons of chopped rosemary
• 3 cloves of garlic (roughly chopped)
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 200 °C.
2. Prepare the potatoes: Wash and dry them thoroughly. If the potatoes are larger, cut them in half or quarters to ensure even baking.
3. Seasoning: In a bowl, mix olive oil with chopped rosemary, garlic, salt, and pepper.
4. Add the potatoes: Add the potatoes to the bowl with the oil and spices, and toss well to coat each piece evenly.
5. Baking: Transfer the potatoes to a baking sheet lined with parchment paper or into a baking dish, spreading them in a single layer.
6. Bake in the preheated oven for 30–40 minutes, until the potatoes are golden and crispy. Stir halfway through to ensure even cooking.
7. Serving: Once out of the oven, you can sprinkle the potatoes with fresh chopped parsley for added color and freshness.

Tip: You can adapt this recipe by adding other vegetables, such as carrots, sweet potatoes, or zucchini, which you can roast along with the potatoes.