Garlic and Rosemary Potatoes

Potatoes lightly roasted in garlic and rosemary.

Serves: 4

Type: Accompaniments


Wash 500g small sized potatoes. Sebago or nicola potatoes are good varieties to use. Any favourite variety will do. Leave the skins on and cut in half. Toss them in a baking dish with 2 Tab of oil, 2 cloves of garlic crushed (just crush the clove with skin on and place whole in the dish) and the leaves from a sprig of rosemary. Place dish into a preheated oven at 200C. Occasionally turn potatoes while roasting them for 30 - 40 minutes until golden brown. Season with sea salt and freshly cracked black pepper.

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