Garlic and Rosemary Roast Potatoes
4
50 minutes
A delicious twist on our classic Roast Potatoes, these Garlic and Rosemary Roast Potatoes are an absolute flavour-sensation. Perfect for when you want to try something a little different with your Sunday roast, this simple recipe requires very little extra effort but packs a lot of extra flavour!
Method
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1
Preheat your oven to 220°C/200°C fan.
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2
Parboil your potatoes for 4 minutes, drain, put the lid back on and give the pan a good shake to fluff up the edges of the potatoes. Drizzle in 1 tbsp of the oil, the chopped garlic, rosemary and pinch of salt, gently toss to coat the potatoes in the oil and herbs.
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3
Pour the remaining 3 tbsp of Mellow Yellow Rapeseed Oil into a roasting dish and put in the oven for a few minutes for the oil to get hot.
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4
Carefully pour the potatoes into the hot oil, turning the potatoes to coat them in the oil.
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5
Roast in the oven for 30-40 minutes, or until golden and crispy, turning halfway through.
Ingredients
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800g peeled Maris Piper potatoes, cut into halves/quarters (we suggest 1 large potato or 2 small potatoes per person)
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4 tbsp Mellow Yellow Rapeseed Oil
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2 cloves garlic, finely chopped
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2 tbsp rosemary, finely chopped
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Good grind of sea salt
