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Rosemary and Sea Salt Roasted Potatoes Recipe

from United States by
Simple but simply delicious! Rustically cut into wedges, seasoned with smooth olive oil and a generous helping of crunchy sea salt, and roasted to crispy perfection. Serve them alongside meats, chicken, or fish, or make a flavorful cheese dip and serve as

Prep Time:
Cook Time:
Total Time:
Yield: 6 servings

Rosemary and Sea Salt Roasted Potatoes Recipe

  • 3 ½ lbs. potatoes, skins on (cleaned and washed)
  • 5 tablespoons olive oil
  • 1 bunch of fresh rosemary
  • 2 tablespoons Maldon salt or sea salt

  1. Preheat the oven to 400 F
  2. Cut the potatoes lengthwise in narrow wedges.
  3. In a big bowl, place the potatoes and add the olive oil. Mix thoroughly.
  4. Arrange the potato wedges in a roasting pan, skin side down and bake for 20 minutes. Remove from the oven (but don’t turn it off). Turn the potatoes over to coat with the oil, add the rosemary and sprinkle with Maldon salt.
  5. Continue baking for another 45 minutes to 1 hour, or until golden and crispy.

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