Rosemary-Roasted Potatoes

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(4 reviews)

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Recipe Review

I've made these a couple of times now, once with fresh rosemary and once with dried. I'd definitely recommend fresh, and the 'bruising' method she details in the recipe. Also, salting the water fairly liberally when you initially cook the potatoes is a good tip, since I find salting roast potatoes during or after can be hit or miss. I also found that it took a bit longer to cook than the recipe - probably just increasing the temperature to 425 would do the trick (I don't have a convection oven, so I have a feeling this may some impact).

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