With the Super Bowl going on this weekend the blogosphere has been filled with lots of extremely delicious looking game day treats. But for anyone who’s not so keen about football and would rather spend their time in the kitchen I have a potato recipe that you can try out. This recipe is in fact so easy to make that it hardly qualifies as a true recipe.
We love having potatoes as a side-dish with meat and fish for our long weekend lunches. We usually make oven-baked potatoes but if you want things to be a tad fancier you can turn it up a notch and make these rustic rosemary potatoes. Of course, instead of rosemary you can use any other herb. I just happen to love rosemary and I found a bag of organic rosemary salt at my grocery store that I wanted to put to good use.
As mentioned below in the recipe section if you don’t find rosemary salt you can make it yourself by simply pulsing sea salt and rosemary in a food processor until very fine and almost powdery. You will want to use a ratio of about 85% salt and 15% rosemary. If you fancy making another herby salt, this can be done with any other dried herb too.
Add the potatoes to a large pot of water full of water and add a pinch of salt. Cook for about 10-12 minutes. They should still be slightly undercooked.
Pre-heat the oven to 150°C.
Drain the potatoes and let them cool. Then, depending on their size half or quarter them.
Add 2 tbsp. of olive oil to the pot that you just used, add the cut potatoes and then add the rosemary and rosemary salt on top. Close the lid and shake the pot to cover the potatoes with oil and salt. If you do not have rosemary salt you can make your own by combining sea salt and rosemary in a food processor and pulsing until both are a powder.
Transfer the potatoes to a lightly greased baking dish and bake for 40-45 minutes. If you want your potatoes to by super crispy you can increase the heat to 175°C after 30 minutes.