With jovial’s new organic extra virgin olive oil, you can achieve a perfectly roasted potato at home, and here is how to do it, Italian-style. This recipe may seem very basic, but we would like to share a bit of helpful tips that we have learned along the way.
Rosemary & Olive Oil Roasted Potatoes
- 3 lb. potatoes, peeled and cubed
- 2 tbsp. jovial extra virgin oil oil
- 2 tsp. of sea salt
- 1 tbsp. of fresh rosemary leaves
- Insert a large stainless steel baking dish in the middle rack of your oven and preheat to 400°F.
- Bring 1½ quarts of water to a rolling boil, then add 1 tsp. of sea salt.
- Peel, rinse and cube the potatoes.
- Drop the potatoes in the boiling water, bring back to a full boil and let cook for 5 minutes.
- Drain your potatoes and let them dry in a colander for 5 minutes.
- Remove the baking dish from the oven, add the olive oil and shake to distribute, then add the potatoes. Place the baking dish right in the oven, without moving the potatoes, as there is no need to coat them in oil at this point.
- After 15 minutes, the potatoes will start to change color and a crispy layer will have formed on the bottom.
- Now with a stainless steel spatula, turn the potatoes gently and return the baking dish to the oven for 15 minutes more.
- Now it is time to add the rosemary and sea salt. Chop the rosemary and sea salt together on a cutting board, then sprinkle over the potatoes. Gently rotate the potatoes with your spatula again to distribute the seasoning. Adding the rosemary from the start will overcook the herb, leaving it dark and not as flavorful. By waiting to add the rosemary, the leaves will remain nicely green and full of flavor.
- The total cooking time is about 45 minutes and depends on how large you have cut your potatoes. Be careful not to brown too much, or the flavor will turn bitter. Serve immediately.
- as with all good food, plant variety is key so choose the right potato for roasting, like French fingerlings or purple potatoes.
- par-boiling the potatoes is the key to a crispy outside and a light and fluffy inside.
- potatoes cook better in a pre-heated, stainless steel baking dish.
- too much olive oil will not lead to a crispier potato.
- potatoes, sea salt and fresh rosemary are a great combination, but how and when you add them will make a difference.
- over-baking will lead to caramelization and added sweetness, which you will want to avoid.