Rosemary Roasted Potatoes

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: thyme

Dried rosemary is more convenient and thyme is often cheaper.

Wash and dry the potatoes very well.

Pull off the leaves from the fresh rosemary, avoiding large stems, and chop it roughly.

Cut the potatoes into even wedges, removing any weird spots as needed.

Add about 1 tablespoon of olive oil to the potatoes and toss them with your hands until evenly coated.

Arrange the potatoes on a baking pan in a single layer, with some cut sides up and some skin sides down.

Preheat the oven to 350°F (175°C).

Roast the potatoes in the preheated oven.

After roasting, carefully remove the potatoes from the oven and let them cool slightly.

Flip the potatoes over to check the golden brown color on the cut sides.

Finish with a sprinkle of salt, preferably pink Himalayan salt, before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary