Baked new potatoes in olive oil with rosemary
4 servings
30 minutes
Baked young potatoes in olive oil with rosemary is a simple yet exquisite dish that harmoniously combines natural ingredients and aromas. Italian cuisine is renowned for its respect for fresh produce, and this recipe is a vivid example of that. Oven-baked young potatoes develop a crispy golden crust while remaining tender and soft inside. Extra virgin olive oil adds a rich flavor, and rosemary contributes warm herbal notes, creating an aroma that awakens the appetite. This dish pairs wonderfully as a side to meat or fish but can also serve as a light snack on its own. It perfectly complements a glass of white wine and fresh vegetables, filling dinner with a Mediterranean atmosphere of comfort and enjoyment.
1
Preheat the oven to 220 degrees.
2
Place unpeeled potatoes in a pot, cover with water, bring to a boil, and cook until done, about 20 minutes.
- Young red potatoes: 500 g
3
Pour, slightly cool down, and cut in half.
4
Then place on a baking sheet, drizzle with olive oil, season with salt and pepper, and sprinkle with rosemary leaves. Mix and flatten.
- Extra virgin olive oil: 1 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Fresh rosemary: 2 stems
5
Send to the oven until golden brown for about 20 minutes.