Last night I posted about rolled pork stuffed with mozzarella and pesto, which I served for dinner on Sunday night. With that dish, I served one of the easiest, most satisfying sides I’ve made to date. Potatoes are a blank canvas that you can paint with all kinds of flavors and textures, and oven roasting is one way to bring out the best in them.
This is so easy it’s almost laughable, but I promise you, these potatoes are way more impressive eating than they have any right to be.
- 6-8 small golden potatoes
- 2 tbsp olive oil
- 2 tbsp fresh rosemary, minced quite fine
- 2 tsp coarse salt
This serves two generously.
Preheat your oven to 375°.
Cut the potatoes in half and dump them in a gallon ziploc bag. Add the olive oil and seal the bag without pressing out any air. (This is the best way I’ve found to get an even coating of oil.) Give it a few good shakes and dump the potatoes into a baking dish. Arrange the potatoes skin side down in a single layer.
Sprinkle the tops of the potatoes with the salt and the rosemary.
Bake the potatoes for about 45 minutes, or until the tops begin to brown and a toothpick or fork can be inserted easily into the flesh.
Wasn’t that simple? You seriously will not believe how delicious this is.