Spice up your roasted potatoes with Jalapeño and Rosemary olive oil!
1 1/2 lbs red or yellow potatoes (or a mixture)
1/8 cup Dry Creek Olive Co. Rosemary olive oil
1/8 cup Dry Creek Olive Co. Jalapeño olive oil
3/4 tsp sea salt
1/2 tsp freshly ground pepper
1 tbsp minced garlic (3 garlic cloves)
- Preheat the oven to 400 degrees F.
- Cut the potatoes into quarters and place in a bowl with the Rosemary Olive Oil, salt, pepper, and garlic, finishing with Jalapeño Oil.
- Toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into one layer, skin side down; roast in the oven for 45 minutes to an hour or until browned and crisp.
- Remove the potatoes from the oven and salt generously.