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Golden, Crispy Roasted Potatoes
Ingredients
2 lbs. baby red potatoes
· EVOO: Rosemary Dipping Blend, Parmesan Garlic Rosemary, or Italian Blend Vinaigrette extra-virgin olive oil, enough to coat
1 tbsp dried rosemary, or oregano or 2 tbsp fresh rosemary, or oregano, minced
Kosher salt, to taste
Instructions
Boil the potatoes: place the baby potatoes in a pot and cover with water and salt. Add a generous pinch of salt. Bring to a boil and cook until they’re fork-tender. Preheat oven to 425°F.
Drain + prep: drain well. When cool enough to handle, halve the potatoes and cut any larger ones into bite-sized pieces, leaving the skins on. Transfer the potatoes to a large bowl. Drizzle with your favorite EVOO: Rosemary Dipping Blend, Parmesan Garlic Rosemary, or Italian Blend Vinaigrette, and the herbs. Toss until evenly coated.
Line a baking sheet with foil or a nonstick baking mat. Spread potatoes in a single layer. Bake until crispy: Roast for 45–50 minutes, stirring every 15 minutes, until deeply golden and crispy. Serve hot with an EVOO drizzle.
Chef’s tip: After draining, let the potatoes steam-dry in the colander for 2–3 minutes—drier potatoes = crispier roast.
Golden, Crispy Roasted Potatoes
Ingredients
2 lbs. baby red potatoes
· EVOO: Rosemary Dipping Blend, Parmesan Garlic Rosemary, or Italian Blend Vinaigrette extra-virgin olive oil, enough to coat
1 tbsp dried rosemary, or oregano or 2 tbsp fresh rosemary, or oregano, minced
Kosher salt, to taste
Instructions
Boil the potatoes: place the baby potatoes in a pot and cover with water and salt. Add a generous pinch of salt. Bring to a boil and cook until they’re fork-tender. Preheat oven to 425°F.
Drain + prep: drain well. When cool enough to handle, halve the potatoes and cut any larger ones into bite-sized pieces, leaving the skins on. Transfer the potatoes to a large bowl. Drizzle with your favorite EVOO: Rosemary Dipping Blend, Parmesan Garlic Rosemary, or Italian Blend Vinaigrette, and the herbs. Toss until evenly coated.
Line a baking sheet with foil or a nonstick baking mat. Spread potatoes in a single layer. Bake until crispy: Roast for 45–50 minutes, stirring every 15 minutes, until deeply golden and crispy. Serve hot with an EVOO drizzle.
Chef’s tip: After draining, let the potatoes steam-dry in the colander for 2–3 minutes—drier potatoes = crispier roast.