- 2 tablespoons extra-virgin olive oil
- 3 pounds fingerling potatoes, halved lengthwise
- Sea salt and freshly ground black pepper
- 2 tablespoons fresh rosemary needles, chopped
Serves 4 to 6
Preheat the oven to 375° F. Heat the olive oil in a large ovenproof sauté pan over moderately high heat. Add the potatoes, cut side down, and season with salt and pepper. Cook, undisturbed, until the underside is golden brown, about 8 minutes. Shake the pan to loosen the potatoes and transfer it to the oven. Roast the potatoes for 10 minutes, then sprinkle the rosemary over the potatoes, and continue to roast until tender, 5 to 10 minutes more. Serve immediately.
Excerpted from Agricola Cookbook by Josh Thomsen, Kate Winslow and Steven Tomlinson; Burgess Lea Press, 2015.