OVEN ROASTED POTATOES WITH GARLIC AND ROSEMEARY

  • OVEN ROASTED POTATOES WITH GARLIC AND ROSEMEARY

OVEN ROASTED POTATOES WITH GARLIC AND ROSEMEARY

Description

There are many versions of little roasted spuds or big roasted spuds roasted with herbs and garlic. I enjoy this version where the garlic is added towards the end of cooking time and therefore not burnt.

INGREDIENTS

1.5kg waxy red potatoes (washed) (if potatoes are small leave them whole; if they are large cut them lengthwise into fairly chunky wedges)
30ml (2 tbsp) olive oil

flaky sea salt and freshly ground black pepper
12 cloves garlic (unpeeled)
1 tbsp chopped fresh rosemary leaves

METHOD

  • Preheat oven to 250*C.
  • Place potatoes into a roasting tray and drizzle with oil. Toss potatoes around in oil. Season with salt and pepper.
  • Roast for 15 minutes or till potatoes are brown on their bases. Turn potatoes over using a metal spatula.
  • Add garlic cloves and roast for a further 15 minutes.
  • Sprinkle potatoes and garlic with rosemary and turn potatoes again. Roast for a further 10 minutes or till potatoes are tender and crisp.