I make this dish in a cast iron skillet but don’t worry if you don’t own one. Just brown the potatoes in a skillet and transfer to an oven safe baking dish for the roasting. The best choice for this recipe is fresh rosemary. Unfortunately, the dried stuff doesn’t come close in taste. I have several plants scattered around my garden and have been able to winter over a couple of my older plants. Yeah, me!!! I’m sorry, rosemary can be finicky. I am happy for small victories. If you don’t have access to the fresh herb, you can easily substitute dried dill weed. It will have a very different taste but it will still be very good.
- 1 1/2 tablespoons Extra Virgin Olive Oil (EVOO)
- 2 pounds small Red New Potatoes, halved
- 3 three inch long sprigs of fresh Rosemary (or 1 teaspoon dried Dill Weed)
- 1/4 teaspoon Sea Salt, optional
- 1/8 teaspoon black pepper or mild red cayenne pepper
Pre-heat oven to 375.
On medium to medium high temp heat the EVOO in a 10 inch cast iron skillet. Add potatoes and cook until brown stirring frequently for approximately 8 to 10 minutes. Be sure that the oil does not smoke. If it does, it is too hot and is burning.
Remove the skillet from the heat and add rosemary/dill, salt and pepper. Stir to coat potatoes with seasonings. Bake for 1 hour and 15 minutes. Stir every 30 minutes and check to make certain the potatoes do not burn. Every oven is different and some bake hotter than others.