Oven Fried Rosemary Potatoes
A recipe from my culinary buddy, Uppy.
Uppy is my culinary buddy. Also, my son. And the original recipe for this came from his experimentation to get his oven fried potatoes as crispy as he could, using a copious amount of olive oil rather than the usual technique in oven frying of simply coating the food in question. When I asked him specifically how much olive oil he used, his reply was, “Can’t have enough.” Since that doesn’t translate particularly well to a recipe measurement, I’ve placed a value on that of 1-1/2 cups.
However, the first couple of times I made this recipe, I ended up with a kitchen full of smoke and the reason for that is that olive oil has a relatively low smoking point of around 375°F - 410°F, which isn’t enough to stand up to the intense 450°F oven that is needed to get the potatoes crispy. Uppy clearly has a higher tolerance for smoke or better kitchen ventilation than I, so I amended this recipe to use the cooking oil with the highest smoke point of them all, avocado oil, which doesn’t begin the process of thermal decomposition until 500°F.
Cut the new potatoes into halves or quarters if they’re larger, but the smaller the potato pieces, the quicker they will cook and the crispier they’ll become.
Oven Fried Rosemary Potatoes
Ingredients
- 1 lb small-sized new potatoes
- 1 tbsp Italian Seasonings
- 1 tbsp Lawry's Seasoned Salt
- 7-8 grinds freshly cracked black pepper
- 3 tbsp dried crushed rosemary
- 1 tsp garlic powder
- 1- 1/2 cups avocado oil
Instructions
- Pre-heat the oven to 450°F.
- Wash, rinse and cut the potatoes into halves or quarters so that you have roundly 1" square pieces.
- In a mixing bowl, thoroughly coat the potatoes in half the avocado oil.
- Add the all the seasonings and toss well to evenly coat the potatoes.
- Lay out the potatoes and all of the oil onto a shallow baking dish or sheet pan in a single layer. Add the remaining avocado oil to the potatoes.
- Cook for 50 minutes until the potatoes are browned and slightly crispy.
- Remove the potatoes from the oil with a slotted spoon and drain on paper towels before serving.
