Recipe adapted from taste.com.au

Rosemary and garlic roast potatoes

Name: Rosemary and garlic roast potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 1kg baby Red Royale potatoes, peeled, halved; 36.80 gm vegetable oil; 40.00 ml small rosemary sprigs; 6 garlic cloves, unpeeled; Rosemary sprigs, extra, to serve

(0)

servings

6

prep time

10m

cook time

45m

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Pair your Christmas main with these crisp, golden potatoes cooked with rosemary and garlic. Yum!

5 Ingredients

3 Method Steps

1kg baby Red Royale potatoes, peeled, halved

36.80 gm vegetable oil

40.00 ml small rosemary sprigs

6 garlic cloves, unpeeled

Rosemary sprigs, extra, to serve

Step 1

Preheat oven to 200C. Place the potato in a large saucepan and cover with cold water. Season well with salt. Place over high heat and bring to the boil. Cook for 10 mins or until slightly tender. Drain in a large colander, shaking the colander to roughen the surface of each potato.

Step 2

Heat the oil in a large flameproof roasting pan over high heat. Season potato. Add to the pan and cook, turning, for 5 mins or until potato is light golden. Remove from heat.

Step 3

Sprinkle the potato with rosemary. Arrange the garlic around the potato in the pan. Roast, turning occasionally, for 30 mins or until potato is golden brown and crisp. Serve with extra rosemary.