Roasted Rosemary Potatoes - Olive Oils from Spain

Roasted Rosemary Potatoes recipe

Preparation:

Preheat the oven to 425°F. Drizzle 2 tablespoons on the bottom of a non-stick pan, spread evenly to coat the entire surface.
Halve the potatoes and chop them into bite-sized pieces, leaving the skins on (this is optional, however we like leaving the skins on for color and an added texture)
Transfer the potatoes to a large bowl and toss with 4 tablespoons Extra Virgin Olive Oil from Spain, rosemary, and a pinch of salt. Make sure the potatoes are evenly coated to ensure even cooking.
Spread the potatoes in a single layer on the prepared baking sheet.
Bake for 45 to 50 minutes until the potatoes are golden, stirring halfway through. Serve while hot and crispy.

Extra Virgin Olive Oil from Spain adds an irresistably crunchy texture, and browns the potatoes beautifully in the oven. Feel free to add other fresh herbs such as oregano, tarragon or thyme. Mix the herbs with the oil and potatoes before roasting to prevent burning.

We wanted to introduce you to this traditional recipe made with a product that has been used for thousands of years… Olive Oils from Spain. Learn more about the history of our liquid gold here!:

60 min

Medium

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Ingredients

2 pounds Yukon Gold, or other thin-skinned potatoes (5 to 6 medium potatoes), scrubbed clean
6 tablespoons Extra Virgin Olive Oil from Spain, divided
5 sprigs fresh Rosemary, trimmed
Kosher salt

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