Crisp Garlic and Rosemary Roast Potatoes

• 2l Water
• 1kg Starchy potatoes
• 60ml Olive oil
• 4 cloves Garlic
• 3 Fresh rosemary sprigs
• Salt (to taste)
• Black pepper (freshly ground, to taste)

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Preheat the oven to 220°C. Pour the Water into a large pot and bring to a boil.

2. Mark step 2 done
   2

   Peel and cut the Starchy potatoes into even-sized chunks, about 5cm wide.

3. Mark step 3 done
   3

   Add the Starchy potatoes chunks to the boiling Water and parboil for 8 min until the edges just start to soften. Drain well.

4. Mark step 4 done
   4

   Shake the drained Starchy potatoes vigorously in the pot to rough up the edges.

5. Mark step 5 done
   5

   Pour the Olive oil onto a large baking tray and place in the hot oven for 5 min to heat up.

6. Mark step 6 done
   6

   Carefully add the roughed-up Starchy potatoes to the hot Olive oil, turning them to coat evenly. Roast for 30 min.

7. Mark step 7 done
   7

   Lightly crush the Garlic cloves and strip the needles from the Fresh rosemary sprigs.

8. Mark step 8 done
   8

   Remove the tray from the oven, turn the Starchy potatoes, and sprinkle over the crushed Garlic, Fresh rosemary sprigs needles, Salt, and Black pepper. Return to the oven for another 15 min until golden and crisp.

9. Mark step 9 done
   9

   Transfer to a serving dish. If storing leftovers, allow them to cool safely in a shallow container and refrigerate within 120 min. Leftovers keep for up to 3 days.

Created with AI. Review the ingredients, quantities and steps before cooking.