Recipes

Ridiculously Easy Garlic Roasted Potatoes

Well, what can we say about these incredibly tasty, fragrant, crispy-on-the-outside-and-soft-on-the-inside baked potatoes? If you are in love with your oven, especially in the fall,...

Black Garlic Infused Extra Virgin Olive Oil

Extra Virgin Olive Oil - Everyday Kitchen

Ingredients

Serves: 4

3 medium russet potatoes or other starchy potatoes
3 medium fresh rosemary sprigs
1 ½ tablespoons Vignoli Extra Virgin Olive Oil - Everyday Kitchen
Salt to taste
1 1/2 teaspoons Vignoli Black Garlic Infused Extra Virgin Olive Oil

3 medium russet potatoes or other starchy potatoes
3 medium fresh rosemary sprigs
1 ½ tablespoons Vignoli Extra Virgin Olive Oil - Everyday Kitchen
Salt to taste
1 1/2 teaspoons Vignoli Black Garlic Infused Extra Virgin Olive Oil

Directions

Heat the oven to 428°F .
Carefully brush the potatoes under cold running water, then cut them into medium bite-size pieces, unpeeled.
Line a 9 x 13-inch baking tray with parchment paper.
Place the potatoes in the baking tray in a single layer and drizzle with 1 ½ tablespoons of Vignoli Extra Virgin Olive Oil - Everyday Kitchen.
Season with salt, add the rosemary sprigs, and bake for 20 minutes or until golden brown.
Before serving, discard the rosemary and drizzle with Vignoli Black Garlic Infused Extra Virgin Olive Oil.

Heat the oven to 220°C.
Line a 9 x 13-inch baking tray with parchment paper.
Place the potatoes in the baking tray in a single layer and drizzle with 1 ½ tablespoons of Vignoli Extra Virgin Olive Oil - Everyday Kitchen.
Season with salt, add the rosemary sprigs, and bake for 20 minutes or until golden brown.
Before serving, discard the rosemary and drizzle with Vignoli Black Garlic Infused Extra Virgin Olive Oil.