Rosemary and garlic roast potatoes
I serve this as a side to all sorts of roast meats, especially roast venison – see the recipe in full here
This recipe originally appeared in House & Garden magazine, photo courtesy of Andrew Montgomery
1kg roasting potatoes, peeled
150ml olive oil
4 sprigs rosemary
8 garlic cloves, unpeeled
- Cut the potatoes into 4cm chunks. Bring a saucepan of well-salted water to the boil. Add the potatoes and boil until tender, then drain.
- Heat the oven to 200°C/fan oven 180°C/mark 6.
- Choose a roasting tray big enough to fit the potatoes in one layer with some space around them. Pour the oil into the tray and heat in the oven for 5 minutes until very hot. Carefully add the potatoes, rosemary, garlic and a generous sprinkle of flaked salt.
- Roast for 25–30 minutes, until the potatoes are well browned and crisp.