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Prep TimeNot long
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Cook TimeDepends on the oven temperature, about 45 minutes
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Serving2
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A dinner party with Rosemary:
Very rare steaks and these herby creamy little spuds.
Ingredients
Directions
Parboiling your potatoes cooks them on the inside, so you get creamy crispy spuds after you roast them. Go easy on the Rosemary. A little goes a long way. And watch that these don't burn in the oven. If they get too dry, just add some water to the pan.
Boil your potatoes until a knife goes through them easily. You don't want them overcooked or mushy. You want them about half-way cooked before you roast them.
Drain the potatoes and cut them in half.
Put the spuds on a roasting pan or cookie sheet. Douse with olive oil and lemon juice and minced Rosemary. Salt generously.
Roast at about 350 to 375 degrees until done. If they start to get dry before they're done, add a little water. If you want to get a good caramelization on them at the end, sprinkle with just a little sugar, a pinch, really, just a pinch. This is a secret browning agent - rumor has it that McDonald's sprinkles a little sugar on its fries. Not sure if that's true, but it really does add something to the potatoes if you don't overdo it. Just a sprinkle.
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