Garlic and Rosemary Roasted Potatoes
If you are looking to add a lot of flavour to your Sunday lunch, without a lot of effort, these Rosemary Roasted Potatoes are the way to go.
, Low Fat,
Maris Piper/King Edwards potato
small-medium; peeled and chopped into 1 inch cubes
leaves picked and finely chopped
Sea salt and black pepper
Put the potatoes in to a pan of boiling water and par boil for 6-7 minutes. Drain and then put back in the saucepan and shake them to rough the edges up.
Meanwhile, combine the rosemary, garlic, salt and pepper
Pour the oil in to a baking tray and put it in the oven at 180°C for 2-3 minutes to get hot. Add the potatoes to the pan with the rosemary/garlic and mix well.
Put in the oven for 20 minutes, stir and then put them back in the oven for another 20-25 minutes until crispy.
You can start making these potatoes in advance and pop them in the fridge after you have par-boiled them and put them in the oven when you are ready.
We used rosemary in these potatoes, but you could swap them to another woody herbs like thyme.
Fresh garlic is best, but you could use garlic granules instead.
You can freeze these potatoes by open freezing them after cooking and then putting them in a freezer bag.
Use a floury potato like a Maris Piper or King Edward to get a crispy edge.
To get a really crispy edge, rough the potatoes up in a saucepan after par-boiling.
Hungry Healthy Happy Garlic and Rosemary Roasted Potatoes