OVEN ROASTED POTATOES WITH GARLIC AND ROSEMEARY
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.
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
- 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.