Jalapeño Rosemary Olive Oil Roasted Potatoes
Simple as it is remarkable, this easy recipe for rosemary and Jalapeño olive oil potatoes is a trusty side dish that works as well on a busy weeknight to for an elegant meal. Spice up your roasted potatoes with Jalapeño and Rosemary olive oil!
Ingredients
- 1-1/2 lb red or yellow potatoes (or a mixture)
- 1/8 cup Trattore Farms Rosemary olive oil
- 1/8 cup Trattore Farms Jalapeño olive oil
- 3/4 tsp sea salt
- 1/2 tsp freshly ground pepper
- 1 tbsp minced garlic (approx. 3 garlic cloves)
Instructions
- Preheat the oven to 400 degrees F.
- Cut the potatoes into quarters and place in a bowl with the Rosemary Olive Oil, salt, pepper, and garlic, finishing with Jalapeño Oil.
- Toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into one layer, skin side down; roast in the oven for 45 minutes to an hour or until browned and crisp.
- Remove the potatoes from the oven and salt generously.