Rosemary Roasted Potatoes

Easy to prep ahead, these fragrant potatoes are excellent served at room temperature.

Ingredients:
1½ pounds purple Viking potatoes
2 tablespoons olive oil
3 garlic cloves, peeled and crushed
2 tablespoons minced fresh rosemary leaves
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 400°.

2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Transfer potatoes onto a baking sheet and spread out in an even layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

3. Remove the potatoes from the oven and season to taste. Cover and chill, bring to room temperature again before serving.

this week's recipes
gather ‘round the raclette

farm & garden notes
hi, march

photo gallery

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.