Rosemary Roasted Potatoes
ingredients
- 700g Maris Piper potatoes, peeled and cut into 3-4cm chunks
- 2 garlic cloves, skin on, crushed with the back of a knife
- 2 rosemary sprigs, leaves stripped from the stalk, finely chopped
- 2 tbsp rapeseed oil
- Freshly ground black pepper
nutrition facts
Per average serving:
energy
213 kJ / 213 kcal
11 %
fat
8.4 g
12 %
saturates
0.5 g
3 %
Sugars
1.3 g
1 %
salt
0.01 g
1 %
of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- Preheat the oven to 180°C.
- Place the potatoes into a suitable size pan, cover with water and bring to the boil. Reduce to a very gentle simmer and cook for about 10 minutes until the potatoes are tender and are on the verge of falling apart (the closer the better). Carefully remove the potatoes using a slotted spoon. Set aside to steam dry.
- Place a suitable size roasting tray with the rapeseed oil into the preheated oven and allow to heat up whilst the potatoes are steam drying.
- Add the potatoes to the pre-heated tray, return to the oven and roast for 20-25 minutes.
- Remove from the oven add the garlic and rosemary then return to the oven for a further 15 minutes or until the potatoes are golden and crispy.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.