Rosemary Roasted Potatoes – when you fancy something a little different to roasted spuds these rosemary roasted new potatoes have a great fragrant aroma and a wonderful texture…
Rosemary roasted potatoes are a great alternative to the usual roasted spud. I tend to use new potatoes or sometimes known as salad potatoes as they are a bit waxy and I prefer that for this rosemary roasted potato recipe opposed to the floury kind.
I wish I had more to say on the matter but I really, don’t. Roasted spuds, fragrant rosemary, few onions just starting to char and lots of salt (use a lot of sea salt – it tastes great). What’s not to like?!
Kilo new potatoes
Good handful of stripped rosemary
Few good glugs of extra virgin olive oil
Plenty of seasoning
1 onion sliced
Rosemary Roasted Potatoes – Method:
- Cut any large new potatoes in half and par boil them in salted water until just al dente – about 8 minutes.
- Meanwhile; strip the rosemary and give it a little rub in your hands to release some of the oils and drop 2/3 into the bottom of a roasting dish.
- Drizzle a few glugs of olive oil over the rosemary, add the sliced onion and season – mix together to let infuse while your potatoes are cooking.
- Once the spuds are done drain and leave for a moment to steam dry.
- Pour the new potatoes into the roasting dish and mix well with the rosemary, onion and olive oil.
- If they look a little dry add a little more olive oil and season well (and don’t go light on the rosemary – make sure you have enough to taste!)
- Pop into an oven at 180C degrees for 20 mins (but check after 10 min – you don’t want them to dry out – just enough to finish cooking and give a nice golden colour).
- Finally garnish with a scattering of salt and the remaining fresh rosemary
Goes well with any roast dinner or as a side for a BBQ (they work really well with Kleftiko!) – cook, share and enjoy!