Roasted Rosemary Potatoes

These roasted potatoes were made back at Christmas. They went nicely alongside the rest of our dinner which included: roasted turkey (marinated for 2 days by my mum of course), pigs in blankets, carrots, parsnips, sage & onion stuffing, cranberry sauce, gravy, and slaw. We also had a classic apple crumble for dessert – you can find my recipe here.

I used Maris Piper potatoes as they leave you with a fluffy inside and crispy outside. The oil/fat chosen was simply olive oil. I know some people like to use duck or goose fat which gives a nice flavour, but for me, it’s not necessary. Check out the quick and easy steps to making these rosemary roasted potatoes below.

Ingredients

• 2.5kg Maris Piper potatoes, peeled, cleaned, and cut into medium sized chunks
• 6-8 tbsp extra virgin olive oil
• 2 tsp dried rosemary
• 1 tsp cracked black pepper
• 1 tsp sea salt
• 2 tsp ground garlic

Method

1. Preheat oven to 200ºC (180ºC fan)/ gas mark 6.
2. In a large pot, parboil the potatoes for 6-8 minutes, then drain. Shake the potatoes together to fluff up their edges.
3. Add the olive oil into a large baking tray until covered with a thin layer, and heat in the oven for a few minutes until smoky.
4. Once the oil is hot, carefully place the potatoes onto the tray and season with the rosemary, salt, pepper and garlic. Coat with the olive oil already in the tray.
5. Roast for 40 – 50 minutes, turning at least once throughout the cook.
6. Enjoy these spuds as part of your roast dinner.

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