Crunchy Roasted Rosemary Potatoes (Tyler Florence) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
6 to 8 large yukon gold potatoes, cut into large chunks |
4 sprigs fresh rosemary |
kosher salt and freshly ground black pepper |
extra-virgin olive oil |
6 strips bacon, fried and crumbled |
1/4 cup grated parmesan |
1/4 cup pine nuts, toasted |
Directions:
1. Preheat the oven to 375 degrees F.
2. Put the potatoes onto a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through, about 30 to 40 minutes more. While hot, top with crumbed bacon, Parmesan and pine nuts. Serve immediately.
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