Patate Novelle al Rosmarino
Crisp Italian roasted baby new potatoes tossed in extra virgin olive oil, whole crushed garlic cloves, fresh rosemary sprigs, and coarse sea salt until golden and fluffy inside.
Ingredients
- • 800g baby new potatoes (patate novelle), washed and halved
- • 4 tbsp extra virgin olive oil
- • 4 cloves garlic, lightly smashed with skins on
- • 3 large sprigs fresh rosemary, leaves stripped and roughly chopped
- • 1 tsp coarse sea salt and cracked black pepper
Preparation Steps
Place halved potatoes in a pot of cold salted water. Bring to a boil and cook for 6-7 minutes until just yielding to a skewer. Drain thoroughly and shake gently in the colander to scuff the edges for extra crispness.
Preheat oven to 210°C. Transfer warm potatoes to a large roasting tray. Toss with extra virgin olive oil, smashed garlic cloves, chopped rosemary, salt, and pepper until evenly glistening.
Roast for 30-35 minutes, turning once halfway through, until deep golden, blistered, and crunchy on the outside while meltingly fluffy within.
Sprinkle with a final pinch of flaky sea salt and serve immediately hot from the tray.