Baked new potatoes with rosemary and black pepper
4 servings
30 minutes
Roasted young potatoes with rosemary and black pepper is a classic dish of Italian cuisine, embodying the simplicity and sophistication of Mediterranean flavor. Young potatoes, baked to a golden crust, acquire a tender texture inside and an appetizing crispy shell outside. The aroma of fresh rosemary baked with the potatoes fills the kitchen with refined herbal notes, while black pepper adds a slight spiciness to the dish. Extra virgin olive oil enriches the flavor and makes the dish even more robust. It is an ideal side for meat and fish dishes as well as a standalone treat for a friendly dinner or cozy family lunch. Enjoying simple yet perfect ingredients makes this dish a true celebration of taste.
1
Preheat the oven to 200 degrees.
2
Wash the potatoes well and dry them. Place them on a baking sheet with rosemary sprigs. Drizzle with olive oil, season with salt and pepper. Mix well.
- Young red potatoes: 500 g
- Fresh rosemary: 3 stems
- Extra virgin olive oil: to taste
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Send to the oven for 30-40 minutes until cooked and golden brown.