Garlic Rosemary Roast Potatoes
Serves 415 mins prep70 mins cook
These Garlic Rosemary Roast Potatoes are perfect for dipping, especially in miso onion gravy. Using King Edward potatoes, garlic, and rosemary, this festive recipe ensures a flavorful and crispy side dish for your Christmas dinner.
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What you need
Instructions
1: Peel, then chop your potatoes in half, before placing in a large pot. 2: Give them a rinse, then fill the pot with cold water. Season with a large pinch of salt, then bring to the boil. 3: Cook until fork tender (5-10 minutes depending on size). 4: Add the oil to the roasting tray and get in a hot oven at 200 degrees Celsius. 5: Drain the potatoes, let them steam dry, then give them a shake to fluff up. 6: Add the potatoes to the hot oil, making sure to coat them all over. Season with salt and pepper. 7: Roast for an hour, or until golden and crunchy, taking them out every 20 minutes to turn and baste. 8: To make the garlic rosemary oil, mince the garlic, finely chop the rosemary, and mix with olive oil. 9: When the potatoes are 10 minutes from being ready, drain excess oil, then mix through the garlic rosemary oil. 10: Best served dipped in gravy, and alongside your Christmas dinner - enjoy!View original recipe