Stephanie Alexander’s roasted rosemary potatoes
Your go-to roast side dish that’s easy, reliable and crisp with herbs and garlic.
6 servings
Ingredients
- 1.5 kg Desiree potatoes, peeled
- 2 tbsp finely chopped rosemary, plus extra sprigs to serve
- 125 ml (1/2 cup) extra-virgin olive oil
- 8 unpeeled garlic cloves, smashed with back of a knife
Instructions
- 1
1: Preheat oven to 200°C fan-forced. Cut potatoes into quarters or sixths, depending on size, and rub completely dry. Combine rosemary and oil in a large bowl, then drop in potato and massage well to coat. Spread potato out over 2 large baking trays and add garlic. Bake for 45 minutes, swapping trays halfway through cooking, until potato is tender and golden. Season and serve at once scattered with extra rosemary.
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