Garlic and Rosemary Roasted Potatoes
6 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 8 Maris Piper/King Edwards potato (small-medium; peeled and chopped into 1 inch cubes)
- 3 tablespoons Olive oil
- 6 Garlic clove (crushed)
- 4 sprig Fresh rosemary (leaves picked and finely chopped)
- 1 pinch Fine sea salt and ground black pepper
Method
- Preheat your oven to 180โ/160ยฐC(fan)/350โ/Gas 4.
- Put 8 Maris Piper/King Edwards potato into a pan of boiling water and par boil for 6-7 minutes. Drain and then put back in the saucepan and shake them to rough the edges up.
- Meanwhile, combine 4 sprig Fresh rosemary, 6 Garlic clove and 1 pinch Sea salt and black pepper.
- Pour 3 tbsp Olive oil into a baking tray and put it in the oven for 2-3 minutes to get hot. Add the potatoes to the pan with the rosemary/garlic and mix well.
- Put in the oven for 20 minutes, stir and then put them back in the oven for another 20-25 minutes until crispy.