Rosemary, Salt & Pepper Oven-Roasted Potatoes

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“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.”
A. A. Milne, English Author, 1882 – 1956

Rosemary, Salt & Pepper Oven-Roasted Potatoes

Serves 8
910g (2lbs) new potatoes, unpeeled * 2 tbsp olive oil * 2 tbsp fresh rosemary leaves, finely chopped * 2 garlic cloves, finely chopped * sea salt & freshly ground black pepper

Pre-heat the oven to 220°C/425°F/Gas 7. Put the oil into a roasting tin and put it in the oven while it heats up. Carefully, take it out of the oven after 5 minutes, when the oil is very hot. Slowly add the potatoes to the roasting tin and roll the potatoes in the hot oil. Sprinkle on the rosemary, garlic, salt and pepper Return the tin to the oven and cook for 30 minutes or until the potatoes are golden-brown and crispy. Give a little shake halfway through cooking. Sprinkle again with salt before serving.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

This recipe comes from the section OUTDOOR ENTERTAINING, a selection of easy recipes for the barbecue or when entertaining your guests at a garden party.

£15

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