Roasted new potatoes with rosemary

August 29, 2011

Roasted rosemary potatoes

Last Thursday was National Potato Day so a spud recipe only seems right today. It’s a simple one – roasted new Colleen from Marc Michel with olive oil and rosemary. Perfect as a side with meat or fish but also great as the basis of a salad with some sharply dressed leaves (I like Llewellyn’s balsamic cider vinegar) and some Comte (or feta or Tallegio or Pecorino or ……)cheese. Maybe a few finely chopped sundried tomatoes, a handful of chorizo rounds tossed in the pan. Very hard to resist …..

Roasted rosemary potatoes

You’ll need:

1k new potatoes

olive oil

3 or 4 sprigs fresh rosemary

Wash the spuds and chop them until they’re all a similar size (slightly larger than bitesize). If you have any really small ones just leave them intact. Bring them to the boil then simmer for about 6/7 minutes then drain and toss in a large roasting tray with olive oil. Throw in the rosemary and place in a heated oven(190 degrees celcius). Roast for about 40 minutes giving the spuds a toss about half way through. Turn up the heat to 210 degrees and roast for a further 10 minutes and you’re done. Now how easy is that?

Have a great week,


2 Responses to “Roasted new potatoes with rosemary”

  1. Eileen Says:

    Sounds good. I have loads of rosemary in the garden and have been looking for ways to use it up. Great idea.

  2. this reminds me of an item at Chinese buffet.

    lovely post.

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