Crispy rosemary potatoes
Mediterranean oven potatoes: crispy on the outside – creamy soft on the inside.
By soaking – the potatoes lose starch – and dusting with a little flour, the rosemary potatoes become deliciously crispy and crunchy.
for 2 persons
- 6 medium potatoes
- 2-4 sprigs rosemary
- 2 tsp flour
- 2 tablespoons olive oil (extra virgin)
If you use young and fresh potatoes, then feel free to leave the skin on, otherwise you should peel them.
Cut potatoes into bite-sized pieces.
Place in a bowl of cold water and cook for 30 min. water.
Drain well (dry with kitchen paper if necessary).
Preheat oven to 200°.
Coat a baking dish (or baking sheet) as wide as possible with olive oil and spread a few rosemary needles on top.
Don’t be too sparing with it, or use baking paper if necessary so that the delicious rosemary potatoes don’t all bake solid for you (thanks for the tip below in the comments Christin).
Spread potatoes on top – the more distance between them, the crispier they will be.
Salt and dust with a little flour. Sprinkle rosemary sprigs over the top and again drizzle generously with olive oil.
Place in the oven.
After 20 min. stir well once.