Garlic- and rosemary-roasted potatoes

Garlic- and rosemary-roasted potatoes

By
From
Meat
Makes
4
Photographer
Dean Cambray

I like to use yellow, waxy potatoes for this dish. Nicola are my favourite, but desiree and bintje are also good. These roast potatoes are the ideal accompaniment for just about any roast, but I particularly like them with lamb or pork.

Ingredients

Quantity Ingredient
1kg large waxy potatoes washed, but unpeeled
1/4 cup olive oil
1 teaspoon salt flakes
15 garlic cloves, peeled and lightly crushed
1/4 cup rosemary leaves
1 tablespoon freshly ground black pepper
1/2 cup parsley leaves, chopped

Method

  1. Preheat the oven to 200ºC.
  2. Place the potatoes in a large pot of salted water. Bring to the boil, then lower the heat and simmer, uncovered, for 5 minutes. Tip into a colander to strain, and when they are just cool enough to handle, cut them into uneven chunks.
  3. Scatter the potatoes into a heavy-based roasting tin. Drizzle with olive oil and season generously with salt. Bake for 30 minutes, shaking the tin once or twice so they brown evenly. Add the garlic cloves to the pan and scatter on the rosemary. Return to the oven for a further 20 minutes until the potatoes and garlic are both tender, crisp and golden.
  4. Serve sprinkled with pepper and parsley.
Tags:
Meat
Adrian
Richardson
La
Luna
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