Roasted Potatoes with Rosemary

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Recipe from Chef Gabriele Riva




Small Potatoes
Extra Virgin Olive Oil
Fresh Rosemary
Fine Sea Salt

4 Cups
1 Cup
1 Bunch

  1. Preheat oven to 400 F.
  2. Wash potatoes thoroughly under running water.
  3. Cut potatoes into halves or quarters, depending on the size of roasting potatoes.
  4. In a medium size pot filled with water, add the cut potatoes.
  5. When water starts to boil, reduce to medium heat and par-cook the potatoes. Check for doneness with a fork. Note: Do not overcook, as potatoes will go into oven for additional cooking.
  6. Strain potatoes with a colander, move to a mixing bowl.
  7. Add Extra Virgin Olive Oil and a few pinches of salt.
  8. Mix well. Transfer into a Silpat® Entremet mold.
  9. Divide fresh rosemary into 2-3 bunches and tie each with a string. Place on top of potatoes to infuse flavor while roasting.
  10. Add remainder of salt to finish. Cook for 15-20 minutes. Check for doneness with a fork.
  11. Remove rosemary bunches prior to serving. Perfect as a side dish.

    Substitution Notes:
    Dried rosemary can be used, apply very sparingly.
roasted potatoes

Tools & Equipment

  • Silpat® Entremet
  • Half sheet baking tray (13"x18")
  • Medium pot
  • Strainer, colander
  • Spatula
  • Measuring cups
  • Measuring spoons
  • Chef's knife
  • Cutting board

easy difficulty level
Roasted Potatoes with Rosemary

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