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Rosemary Roasted Potatoes Recipe

Rosemary roasted potatoes would pare well with roasted chicken.


2 lbs of large new potatoes, peeled
1 - 2 cloves garlic, finely chopped
2 tablespoons fresh rosemary leaves, chopped
2 tablespoons olive oil
salt and freshly ground pepper


Preheat oven to 425 degrees F

Measure the oil into the roasting tin, then pop it into the oven to heat through.

Wash and peel the potatoes, then cut them into lengths.

Place them in a clean tea cloth and dry them as thoroughly as you can, then transfer them to a large plate.

Remove the tin from the oven, place it over direct heat – the oil needs to be very hot – then carefully slide the potatoes straight into the hot oil. Use a wooden spoon or spatula to mix them around to get a good coating of oil on them, sprinkling in the garlic and rosemary as you go. Return the roasting tin to the oven and roast for 30-40 minutes or until the potatoes are golden brown and crisp.

Season with salt and pepper before serving.

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