These potatoes are absolutely delicious and work perfectly either as a side dish alongside various meals or roasts, or on their own: they’re that good. For example, we recently enjoyed them with mussels cooked in white wine. They’re easy to make and require just a few simple ingredients. If you follow the recipe as it is, I promise you won’t be disappointed.
Ingredients: (for one tray)
- potatoes (approx 1 kilo)
- 100 g butter
- olive oil
- fresh rosemary
- salt + pepper
Preparation:
Peel and wash the potatoes, then cut each one into about 4 to 6 wedges or slices, depending on size.
Place them in a pot of water with a pinch of salt and bring to a boil.
Boil the potatoes until a knife slides in easily, but be careful not to overcook them; they should stay firm and hold their shape. Once they’re ready, transfer them to a baking tray and spread them out evenly so they’re not piled on top of each other. Drizzle with olive oil, season with salt and pepper, and add generous amounts of butter in small cubes. Distribute fresh rosemary evenly among the potatoes.
Place the tray in a preheated oven at 160–170°C (320–340°F) and bake for about 30–40 minutes. Keep an eye on them as they start to brown – cooking time may vary depending on the size of the potato pieces (smaller ones will cook faster). Once they’re golden and crispy, take them out of the oven, adjust the seasoning if needed, and serve however you like.
The aroma that fills the house while they’re baking is absolutely delightful, with rich notes of butter and rosemary.
If you try the recipe, let me know how you liked it! 😊
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