When I first read this recipe, I figured really simple recipe, really simple taste. But the sum was much more than the parts. This really came out well, tasted divine and the whole house smelled wonderful. And did I mention how simple it was? Wonderful crispy crust on the outside.
This came from French Farmhouse Cookbook and the "astuces" or simple tricks that came with the recipe were "Potatoes have a way of cooking forever and still tasting wonderful. This recipe is flexible in that way. Ideal after about an hour in the oven, the potatoes will still taste incredible after an hour and a half". Loomis also said to serve these directly out of the oven, not to let them sit outside, so if you need to, just keep them in the oven until time to serve them. That helped me a lot when trying to get everything on the table at one time.
ROSEMARY BAKED POTATOES
or Pommes de Terre au Romarin Cuites au Four
3 long branches (about 12 inches) fresh rosemary, or 1/4 cup dried leaves
2 pounds new potatoes, scrubbed clean
3 tablespoons olive oil
1/2 teaspoon sea salt, or more to taste
Freshly ground black pepper
Preheat oven to 450 degrees. Arrange the rosemary in a large baking dish. Set the potatoes on top of the rosemary, drizzle the oil over them, and turn each potato so it is coated in oil. Sprinkle the potatoes with salt and pepper, and bake in the center of the oven until they are crisp and cooked through, 1 hour to 1 hour 10 minutes. Remove from the oven and serve immediately. 4 to 6 servings.
Note: I used rosemary branches. I used small new potatoes (a bit bigger than golf balls).