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Recipe by Adina Schlass

Roasted Crispy Potatoes

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Roasted Crispy Potatoes
Parve Parve
Easy Easy
3 Servings
Allergens

No Allergens specified

1 Hour, 20 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

Ingredients

Roasted Crispy Potatoes

  • 1 bag kipfler or yellow Yukon gold baby potatoes

  • 3 bunches rosemary, cleaned and chopped

  • Tuscanini Olive Oil

  • 2 bunches parsley, cleaned and chopped

  • 2 cloves garlic, crushed

Directions

1.

Place parchment paper down on a baking sheet. Drizzle with olive oil and sprinkle with salt. Then sprinkle the tray with chopped rosemary.

2.

Rinse and slice potatoes in half. Place flat-side down on a baking sheet over the herbs and oil. Be sure to keep space between the potatoes. Don’t crowd the pan. Drizzle with a little more olive oil and a little sprinkle of salt. Place in oven at 375 degrees Fahrenheit for one hour or until potatoes are golden and crispy.

3.

In a separate bowl combine parsley, crushed garlic, lemon zest, and Maldon salt. Mix to combine.

4.

While hot, place potatoes in bowl, toss with herb mixture, and serve with Tuscanini truffle ketchup.

About

Sponsored by Tuscanini

Recipe tags

crispy potatoes fresh herbs potatoes roast potatoes roasted potatoes the chefs wife
Roasted Crispy Potatoes

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Devorah
Devorah
5 months ago

Popping with great lemon flavour!

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