Rosemary and garlic roast potatoes
Rosemary and garlic roast potatoes

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, rosemary and garlic roast potatoes. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Rosemary and garlic roast potatoes is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Rosemary and garlic roast potatoes is something that I’ve loved my whole life.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Sprinkle with the rosemary, salt and freshly ground pepper. In a large bowl, toss potatoes with olive oil, granulated garlic, salt, pepper and rosemary. Spread out on a parchment-lined sheet pan in a single layer.

To begin with this recipe, we have to prepare a few ingredients. You can have rosemary and garlic roast potatoes using 6 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Rosemary and garlic roast potatoes:
  1. Make ready 800 grams potatoes
  2. Take 3-4 sprigs rosemary
  3. Make ready 3-4 Tbsp Olives oil
  4. Prepare 1-2 cloves rough crushed garlic
  5. Make ready Good pinch of sea salt
  6. Get Fresh crushed black pepper

Pour into the prepared baking dish. You are not trying to cook the potatoes through at this point. In a large bowl, combine the oil, garlic, rosemary, salt and pepper. Be generous with the salt, or the potatoes will be bland.

Instructions to make Rosemary and garlic roast potatoes:
  1. Pre-heat the oven to 200 Degree C
  2. Peel and cut potatoes to pieces 2-3 cms. We prefer they are the same size for them to be cooked thoroughly.
  3. Place potatoes in the bowl with rosemary and crushed garlic. Mix them and season well with salt and pepper. (We need good amount of salt to season this as we did not par-boil potatoes with salt before roasting.) Then place them into roasting tin.
  4. Bake them in the oven for 45-50 minutes, check them and turn them half way or around 25 minutes.
  5. Potatoes are best served straight away.

In a large bowl, combine the oil, garlic, rosemary, salt and pepper. Be generous with the salt, or the potatoes will be bland. Drain the potatoes well, and add to the oil and garlic mixture. I have to be honest and admit that potatoes (as well as ALL of the sweets) are my language of love. I'll take them any way I can get them: mashed, fried, roasted, spiralized, on a cake, in a tree… Hehe.

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