Seasonal local food recipe No.287 – Delia’s oven roasted potatoes with garlic and rosemaryPosted on July 31st, 2015 No comments
Preparation time: 10-15 minutes
Cooking time: 30-40 minutes
900 g new potatoes
2 Tbs fresh rosemary leaves, finely chopped
1-2 cloves garlic, finely chopped
2 Tbs olive oil
salt and freshly ground black pepper
Preheat the oven to 220°C/Gas mark 7. Put the oil into a shallow solid roasting tin measuring approximately 40×30 cms. Wash the potatoes but do not scrape them. Cut the potatoes into cubes of roughly 1.25 cm. Place them in a clean tea-towel and dry them as thoroughly as you can, then transfer them to a large plate.
Remove the roasting tin from the oven and place it over direct heat – the oil needs to be very hot – then carefully slide the potatoes into the hot oil. Turn them around to get a good coating of oil, sprinkling in the garlic and rosemary as you go.
Return the tin to the oven and roast fed or 30-40 minutes or until the potatoes are golden-brown and crisp. Season with salt and pepper before serving,
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