Crisp Garlic and Rosemary Roast Potatoes
By Daily SimmerA classic preparation for roasting potatoes, parboiled and tossed in olive oil for a crisp exterior. Flavored with fresh rosemary and crushed garlic.
Ingredients
Directions
- Mark step 1 done
Preheat the oven to 220°C. Pour the Water (2l) into a large pot and bring to a boil.
- Mark step 2 done
Peel and cut the Starchy potatoes (1kg) into even-sized chunks, about 5cm wide.
- Mark step 3 done
Add the Starchy potatoes (1kg) chunks to the boiling Water (2l) and parboil for 8 minutes until the edges just start to soften. Drain well.
- Mark step 4 done
Shake the drained Starchy potatoes (1kg) vigorously in the pot to rough up the edges.
- Mark step 5 done
Pour the Olive oil (60ml) onto a large baking tray and place in the hot oven for 5 minutes to heat up.
- Mark step 6 done
Carefully add the roughed-up Starchy potatoes (1kg) to the hot Olive oil (60ml), turning them to coat evenly. Roast for 30 minutes.
- Mark step 7 done
Lightly crush the garlic (4) cloves and strip the needles from the fresh rosemary sprigs (3).
- Mark step 8 done
Remove the tray from the oven, turn the Starchy potatoes (1kg), and sprinkle over the crushed garlic (4), rosemary (3) needles, Salt, and Black pepper. Return to the oven for another 15 minutes until golden and crisp.
- Mark step 9 done
Transfer to a serving dish. If storing leftovers, allow them to cool safely in a shallow container and refrigerate within 2 hours. Leftovers keep for up to 3 days.
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