Roasted Baby Potatoes with Rosemary oil

I love potatoes in winter. They are the ultimate comfort food to me. These get slightly crisp from roasting, but are still creamy on the inside. The rosemary and garlic oil is a classic pairing and you can never go wring with a healthy grating of fresh parmesan on anything!

Makes 4 side servings:

1 1/2 pounds baby potatoes (quartered)

olive oil

salt and pepper

3 ounces or about 1/2 cup grated parmesan

For rosemary oil:

1 garlic clove

1 sprig fresh rosemary

1/4 cup olive oil

salt

Pre heat oven to 375. Toss the potatoes with the olive oil and salt and pepper. Place in baking dish in a single layer. Place in oven, stir every so often to prevent sticking. Cook until knife goes in easily. About 20-25 minutes.

While potatoes are cooking, prepare the rosemary oil. In mortar and pestle add 1/2 clove garlic, rosemary leaves and a pinch of salt. Pound together until broken down and almost a paste forms. Add olive oil in slowly and mix with pestle. Taste and adjust salt if needed. It will taste strong by itself. That is ok, the potatoes will soak up all the flavor and it will balance out. If you don’t have a mortar and pestle; mice the garlic and rosemary together on a cutting board, until very fine. Place in a small bowl and stir in olive oil and salt.

Once potatoes are cooked, pour oil over and add parmesan. Mix and serve.