Roasted Rosemary-Infused Potatoes
Ingredients:
- 4 large potatoes, washed and cut into wedges
- 2-3 sprigs of fresh rosemary
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 clove garlic, minced (optional)
- Parmesan cheese, grated (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Infuse the Oil with Rosemary:
- Light a burner on your stove or use a kitchen torch to burn the rosemary sprigs slightly. The goal is to scorch the needles to release their oils and aroma. Be careful not to burn them completely; a light charring will do.
- Place the charred rosemary sprigs in a small bowl or on a plate. Drizzle the olive oil over them and let them infuse for about 5 minutes.
- Prepare the Potatoes:
- In a large bowl, toss the potato wedges with the infused olive oil, ensuring that the charred rosemary needles mix well with the potatoes. If you want a more robust flavor, you can strip some of the needles from the sprigs and mix them directly with the potatoes.
- Season with salt and pepper. Add minced garlic if using.
- Roast the Potatoes:
- Spread the potato wedges on a baking sheet in a single layer. Place the rosemary sprigs among the potatoes for added aroma.
- Roast in the preheated oven for 25-30 minutes or until the potatoes are golden and crispy on the outside and tender on the inside. Flip them halfway through to ensure even cooking.
- Serve:
- Remove from the oven and discard the rosemary sprigs.
- Optional: Sprinkle with grated Parmesan cheese for an extra touch of flavor.
- Serve hot as a side dish or a snack.
Tip: Burning the rosemary adds a smoky, aromatic flavor to the oil, enhancing the taste of the potatoes. This simple technique can be used with other herbs as well, giving you a unique flavor experience without needing to buy additional spices.
Did You Know? Burning rosemary not only brings out its natural oils and aroma but also adds a subtle, smoky note to dishes, making it a great way to enhance flavors without extra cost.
Be the first to comment