Friday, 11 July 2008

Rosemary and garlic roast potatoes

I love proper roast potatoes, big chunky ones that are fluffy on the inside but golden and crispy on the outside. But I'm not that keen on all that oil being used for the roasting. It's pretty scary to look at a tray full of roasties half submerged in oil.

This recipe uses much less oil but sacrifices little in flavour, especially with the addition of garlic and rosemary. I prefer to leave the skin on for this, less work to do and extra nutrition too. Just be sure to wash and scrub them well. You can use new potatoes or large ones like King Edward or Maris Piper. There is no need to parboil them and they need very little attention once in the oven (no problem if left in the oven for a bit too long).

Rosemary and garlic roast potatoes

Ingredients (serves 4 as a side dish):

800g potatoes
2-3 tbsp olive oil
Salt and pepper
10g butter (optional)
3 stalks of rosemary, leaves picked and chopped (or 2tsp dried)
1 clove of garlic, minced

Method:

1. Preheat the oven to 200 degrees C/gas 6. Wash and scrub the potatoes, cut into 1-inch cubes.
2. Place the potato cubes in a roasting dish and add the olive oil, butter and garlic. Season with salt and pepper. Toss to mix well and cook in the middle of the oven for 40-45 minutes until tender. Mix and turn the potatoes once in the middle of cooking to get them evenly golden brown.

17 comments:

Little Corner of Mine said...

So simple and delicious ya!

I have an award for you, come claim it! :)

VeggieGirl said...

Hooray for a roasted potato recipe that incorporates garlic and very little oil!! Thank you!! :0)

Annie & Nate said...

very nice!

what a coincidence that we're planning on making rosemary and garlic roast potatoes tonight too!

Have you ever though of using saffron or paprika in yours?

noble pig said...

Oh I wish you enter these into my Potato Ho Down...they are beautiful!

didally said...

I always have roasted potatoes with my roasted chicken. Love them crisp on the outside and soft on the inside too.

Marc @ NoRecipes said...

Looks fantastic! This is one of my favourite ways of preparing potatoes.

Mrs Ergül said...

I love roasted potatoes! But what puts me off is the long time spent in the oven. PUB prices are high here!

daphne said...

That looks fantastic! Wouldn't want to have potatoes any other way =)

Nilmandra said...

Little Corner of Mine: Wow another one! You're so sweet! :)

Veggiegirl: Mmmm garlic :)

Annie & Nate: I've not used saffron or paprika in my potatoes, although I have heard they go well together. Will definitely try that out soon.

Noble Pig: Oh I've forgotten about that! GOing to take a look now.

Didally: I tend to have these with roast chicken too, either whole roast or chicken legs.

Marc: Thanks!

Mrs Ergul: Well, some of my casserole and roast dishes take up to 3 hours in the oven! This one is nothing in comparison haha... Gas prices are really high everywhere now...

Daphne: Thanks, they were yummy especially with the garlic :)

Michelle said...

Since being on a diet for a few months I had to really curb my fat intake. It was quite a challenge at first but then I suddenly realised you actually don't NEED that much oil/butter for roast potatoes in the first place. So I enjoy an equivalent of yours more often than I thought I would have. Yum. :-)

[eatingclub] vancouver || js said...

I love, love roast potatoes. Garlic and rosemary: always a winner.

noobcook said...

I love the image of the potatoes drenched in good 'o olive oil, this looks sooo good!

diva said...

these look fantastic! i can never get over how wonderful roast spuds are. only thing is i prefer mine awfully calorific. parboiled, beaten about in the pot with the lid on to get it very fluffy and then roasted in the oven with either rosemary infused oil from an accompanying roast bird or red meat to give it the best flavour.

-guilty look-

blood sugar 2.0 said...

They look absolutely gorgeous. Simply amazing, and so easy!

matt wright said...

I just love roast potatoes! The adition of rosemary is awesome. If have any, I like to cook them in some good quality natural lard, but I more often than not use butter.

If you fancy something different, a little toss in white truffle oil right as you remove them from the oven is just magic.

Nilmandra said...

Michelle: It's true, they don't NEED that much oil although the whole she-bang does taste different and arguably better :) But that could be a special treat while these healthier roast potatoes could be had more often!

Eatingclub vancouver: Yup, I love that combination too.

Noobcook, Blood sugar 2.0: Thanks!

Diva: Haha I know exactly what you mean. And I still love those although I keep that as an occasional treat now while still having my fill of slightly healthier roast potatoes :)

Matt Wright: I prefer butter myself. Will bear in mind the tip about white truffle oil, thanks!

Zoe said...

hi nil....i never commented here much. Was finally going to post a comment but i've clean forgotten after reading the comments cuz i'm amazed there's so much to be said about potatoes! LOL!

another time i guess...heh.

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