Pickled Rosemary Roasted Potatoes

A rustic side dish where CEREN Pickled Rosemary infuses roasted potatoes with deep herbal flavor.

Ingredients

• 500 g baby potatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon CEREN Pickled Rosemary, finely chopped
• 3 cloves garlic, minced
• Salt and black pepper, to taste

Instructions

Prepare potatoes: Wash and halve potatoes. Pat dry.

Season: In a bowl, toss potatoes with olive oil, garlic, salt, black pepper, and CEREN Pickled Rosemary.

Roast: Spread evenly on a baking sheet. Roast at 200°C (400°F) for 30–35 minutes until golden and crispy.

Serve: A fragrant side dish, perfect with grilled meats, chicken, or fish.