Roasted potatoes with rosemary & garlic

Roasted potatoes with rosemary & garlic

By
From
Alimentari
Serves
6-8
Photographer
Lauren Bamford

A fancy version of a pretty standard dish. This involves an unusual step of boiling the rosemary and garlic with the potatoes to infuse the flavours before you even start roasting. The ghee takes the potatoes to a level of crispness that you just can’t get with normal butter.

Ingredients

Quantity Ingredient
1kg floury potatoes, peeled and cut into eighths, (such as desiree, sebago or coliban)
100g salt
1 head garlic, broken into seperate cloves, skins left on
1/2 bunch rosemary
250ml melted ghee

Method

  1. Preheat the oven to 200°C.
  2. Place the potatoes in a large saucepan and just cover with cold water. Add half the salt and the garlic and rosemary.
  3. Cook for 25 minutes or until the potatoes are tender. Drain in a colander and transfer the potatoes, rosemary and garlic to a roasting pan. Add the ghee and remaining salt and season with freshly ground black pepper. Bake for 15 minutes or until the potatoes are crisp and golden brown. Reduce the heat to 180°C and cook for a further 15 minutes.
Tags:
alimentari
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again