Crispy Rosemary Baby Potatoes
These baby potatoes are smothered in a delicious rosemary infused olive oil, then baked to perfection in the oven. With only 3 main ingredients, these crispy potatoes are the perfect side dish to any meal.Please note: Make sure you review the notes for important information and storage instructions.
Servings: 6 people (3 ½ cups or 830 ml)
Calories:
Equipment
- saucepan
- tongs
- light colored baking sheet
Ingredients
- 16.9 ounces extra virgin olive oil
- 1 ½ ounces plus more for garnish fresh rosemary divided
- 1 ½ pounds baby potatoes scrubbed and halved
- 1 teaspoon Morton kosher salt
- ⅛ teaspoon black pepper
Instructions
- Heat extra virgin olive oil and ½ ounce (14 grams) rosemary in a saucepan over medium high heat until it reaches 230°F (110°C) on an instant read thermometer. Remove from heat, and allow the oil to cool until it reaches 120°F (50°C) on an instant read thermometer. Once cooled, remove and discard the rosemary.
- Add in an additional ½ ounce (14 grams) rosemary. Repeat the heating and cooling process two additional times, removing and adding the remaining ½ ounce (14 grams) rosemary for the last batch.
- Allow oil to cool to room temperature. Strain and discard rosemary.
- Store in a sterilized dark-colored bottle with a sealed lid (you can reuse the bottle the oil came in).
- Heat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss sliced potatoes, 3 tablespoons (45 ml) rosemary infused olive oil, salt, and pepper together in a large mixing bowl. Arrange potatoes on prepared baking sheet.
- Roast potatoes for 38–45 minutes, flipping halfway through the cooking process, until the potatoes are golden brown and fork tender.
- To serve, optionally garnish with additional finely chopped rosemary.
Notes
Shelf Life: You will have leftover rosemary infused olive oil. It should last for 2+ months when stored at room temperature away from light and heat. If there are any signs of mold, fermentation (bubbling, cloudiness, or sliminess), foul odor, or discoloration, discard it immediately without tasting or using it.
As with all canning and infused oil recipes, there is a chance that botulism could occur. Because of this, take as many precautions recommended by the CDC as possible when you are infusing oils at home.
