Baked Potatoes with Rosemary and Olive Oil
Main Dishes • Italian
Description
Baked Potatoes with Rosemary and Olive Oil
Ingredients
- Salad Potatoes 25 oz
- Rosemary 2 bunches
- Olive Oil 1 tablespoon
- Ocean salt ¼ tablespoon
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Wash the potatoes thoroughly.
Step 2
In a large pot, bring a large amount of water to a boil and add the potatoes. Cook until partially cooked. After 12–15 minutes, remove from heat and drain the water.
Step 3
Remove the leaves from the rosemary stems and chop finely.
Step 4
Drizzle the potatoes with olive oil, adding a clove of minced garlic (if available, use garlic-infused olive oil). Generously sprinkle with salt and pepper. Top with the chopped rosemary and place on a baking sheet.
Step 5
Bake in an oven preheated to 390°F for 10–15 minutes.
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