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  • Lydia Gerratt

Roast potatoes with garlic, rosemary & olive oil



Sometimes, all I want is a huge pile of crisp shard-like pieces of roast potato flavoured with garlic, rosemary and a lot of sea salt to devour.

All the ingredients for this recipe go onto a baking tray in a super hot oven and are ready within an hour. No parboiling, shaking saucepans and moving potatoes from cooking pots to roasting tins wasting valuable time when you need to satisfy your roast potato craving.

The key is to cut the potatoes into thin wedges so the fat edge is fluffy in the middle and the thin edge develops an irresistible crust which breaks off in your mouth.

Miraculous ingredients: Maris piper potatoes, fresh rosemary

Roast potatoes with garlic, rosemary & olive oil

Ingredients

5 medium-large Maris piper potatoes

5 whole peeled garlic cloves

2 sprigs of fresh rosemary

4 tablespoons of extra virgin olive oil

Coarse sea salt to taste

Method

Turn the heat of your oven to 250C (electric fan oven) and let your oven get hot for at least 10 minutes before you start roasting the potatoes.

Peel the Maris pipers and cut thin potato wedges.

Throw the potato wedges into a large roasting pan with the peeled whole garlic cloves, scatter with rosemary sprigs and a liberal teaspoon of sea salt. Pour over the olive oil and mix well. Shake the roasting pan to separate the potato wedges as much as possible and then put into the oven.

Set the timer for 30 minutes. After 30 minutes use a metal spatula to scrap and turn over all the potato pieces. Quite a few will tear and stick to the pan, so use the metal spatula to scrape it all up. These scrappy pieces of potato will roast to the most gorgeous little bites of crispness.

Roast for another 30 minutes until the potatoes are quite brown. When done, take the roasting pan out of the oven and set on the side to cool slightly before demolishing.

Preparation time 10 minutes, cooking 1 hour, serves 4

#Vegetables #Vegetarian

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