Rosemary & Garlic Potatoes

Potatoes are something that I have to say I can really take or leave at this stage of my life. I am no longer interested and no longer need a big plate of ‘spuds’ !  Having said that I still have to cook them for dinner (as a dinner without a spud is not a dinner where Mr HFrTea is concerned!). This recipe is one I have been using for as long as I can remember. It is one of my favourite ways to cook (and eat) potatoes, easy, quick, needs no minding when in the oven and of course delicious. They go with virtually any meal and are so handy if you have having friends or family over for food as they look way more elegant than for example roast, mashed or baked potatoes. You will never have any leftover as people just can’t resist nibbling on them. The recipe is adapted from one of my oldest cookery books by the forever reliable Delia Smith

Serves 4-6 people
Preparation Time: 10-15 mins
Cooking Time: 30—40 mins

900g / 2lb unpeeled large new potatoes, skin on
2 tablespoons fresh rosemary leaves, finely chopped
1-2 cloves garlic, finely chopped
2 tablespoons olive oil
salt & freshly ground black pepper

You will need  – 1 shallow roasting tin

  • Preheat the oven to 220°C / 425°F
  • Wash the potatoes leaving the skin on
  • Cut the potatoes roughly into cubes 1cm / ½ inch in size
  • Wrap them in a clean tea towel and dry them as thoroughly as you can
  • Transfer them into a large bowl
  • Put the chopped rosemary and garlic into the bowl and add the olive oil
  • Give them all a good toss to make sure the potatoes are coated with the oil, herbs and garlic
  • Place the tin in the oven and roast for 30-40 minutes until the potatoes are golden brown and crispy.
  • Season with salt and pepper before serving.
  • Enjoy!




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