Crunchy Roasted Rosemary Potatoes
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Think that mashed potatoes are the easiest way to |
| 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 |
| ¼ | cup grated Parmesan |
| ¼ | cup pine nuts, toasted |
DIRECTIONS:
| 1. | Preheat the oven to 375ºF. |
| 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. | |
| 3. | 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. | |
| 4. | While hot, top with crumbled bacon, Parmesan and pine nuts. Serve immediately. |