EGG-FREE, NUT-FREE, VEGETARIAN
Roasted potatoes are one of my mom’s specialties. According to her, the secret to irresistible potatoes is using sufficient oil and roasting the potatoes past mere tenderness to give them a nice golden brown color. Since adopting her technique, I’ve experimented with a variety of fresh herbs and spices, and nothing beats the combination of garlic and fresh rosemary.
Makes 3 or 4 servings
Prep time: 10 minutes
Cooking time: 30 minutes
1½ pounds small white potatoes (such as fingerling or new potatoes)
3 tablespoons coconut oil or ghee, melted
2 garlic cloves, minced
1 tablespoon finely chopped fresh rosemary
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper or aluminum foil.
2. Slice the potatoes in half crosswise or lengthwise, depending on the size of the potatoes.
3. In a large bowl, toss the potatoes with the coconut oil until all sides are coated. Arrange the potatoes in a single layer on the prepared baking sheet and season them with the garlic, rosemary, salt, and pepper. Toss gently to coat.
4. Roast for 25 to 30 minutes, until golden brown, stirring halfway through to ensure even cooking.