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?!
Ingredients:
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
Done!
Goes well with any roast dinner or as a side for a BBQ (they work really well with Kleftiko!) – cook, share and enjoy!
Thanks Theo,
Never cooked a lamb shoulder and will try yours tomorrow. I live in the Azores and we don’t get borrego often so when it showed up today I jumped. Had the butcher cut the shank off and will stew the shoulder tomorrow with the potatoes. Thanks.
Hey Carey,
That’s great! I’m really looking forward to hearing how it comes out! I’m sure it will be delicious!
Theo