Potatoes with Rosemary and Sea Salt.

Potatoes with Rosemary and Sea Salt

Few dishes are as simple yet as satisfying as roasted potatoes. When paired with the earthy aroma of rosemary and the crunch of sea salt, humble potatoes are transformed into a fragrant, golden side dish that can complement nearly any meal. Potatoes with rosemary and sea salt are not just comforting; they bring together rustic flavors with a gourmet touch, making them perfect for family dinners, festive occasions, or even a casual snack.

Ingredients

For 4 servings, you will need:

• 800 g potatoes (waxy or all-purpose, such as Yukon Gold or baby potatoes)

• 3 tablespoons olive oil (extra virgin for best flavor)

• 2–3 sprigs fresh rosemary (or 1 teaspoon dried rosemary)

• 1½ teaspoons coarse sea salt

• ½ teaspoon freshly ground black pepper

• 2 garlic cloves (optional, lightly crushed)

Optional garnish:

• A sprinkle of grated Parmesan cheese

• A squeeze of lemon juice for brightness

Method

1. Preheat the Oven
   Heat your oven to 200°C (400°F). A hot oven is key to achieving crispy potatoes with a soft, fluffy center.

2. Prepare the Potatoes
   Wash the potatoes thoroughly. If using small baby potatoes, cut them in half; if using larger ones, chop into even-sized wedges or cubes. Keeping the pieces uniform ensures they cook evenly.

3. Season Generously
   Place the potatoes in a large bowl. Drizzle with olive oil, then add sea salt, black pepper, and rosemary leaves (stripped from their stems). Toss well until every piece is coated. If you enjoy a stronger flavor, add crushed garlic cloves to the mix.

4. Bake Until Golden
   Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Avoid overcrowding—this helps them crisp up rather than steam. Roast for 35–40 minutes, turning them halfway through, until golden brown and crisp at the edges.

5. Finish and Serve
   Remove from the oven and let them rest for a minute. Taste and adjust seasoning if needed. For extra flair, sprinkle with Parmesan or a squeeze of lemon juice before serving.

Why This Recipe Works

This recipe relies on three simple yet powerful flavors:

• Potatoes provide a starchy, comforting base that crisps beautifully when roasted.

• Rosemary adds an earthy, slightly pine-like aroma that pairs naturally with potatoes.

• Sea salt enhances the flavor, bringing out the sweetness of the potato and the fragrance of the herb.

The olive oil ensures crispness, while the high heat of the oven locks in a fluffy interior.

Variations

• Spicy Twist: Add chili flakes or smoked paprika for a hint of heat.

• Cheesy Delight: Toss with grated Parmesan in the last 10 minutes of roasting.

• Mediterranean Style: Mix in black olives and a drizzle of lemon juice before serving.

• Rustic Comfort: Add caramelized onions or roast alongside root vegetables such as carrots and parsnips.

Serving Suggestions

Potatoes with rosemary and sea salt are incredibly versatile:

• As a side dish: Pair them with roast chicken, grilled fish, or steak.

• As a snack: Serve hot with aioli, sour cream, or ketchup.

• For brunch: Accompany them with fried eggs and toast.

• In a salad: Toss cooled roasted potatoes with fresh greens, cherry tomatoes, and feta cheese.

Tips for Success

• Choose the right potato: Waxy varieties hold their shape better, while starchy ones crisp more easily. A mix of both gives the best texture.

• Don’t skimp on oil: Too little oil will make the potatoes dry instead of golden.

• Use fresh rosemary if possible: It releases more fragrance and flavor than dried.

• Give space: Crowding the pan traps steam and prevents crisping.