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Red Duke of York - Honey and Rosemary Roast Potatoes
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Red Duke of York - Honey and Rosemary Roast Potatoes
Look for the range of new season's main crop potatoes and rediscover the pleasures of this versatile vegetable. Nutritious and appetising, the potato can be made into an inexpensive snack or partner the most luxurious ingredients. Choose the right potato for the dish you wish to serve as most varieties have different textures once cooked. Waxy potatoes are best for boiling while those with a floury texture are better for mashing and roasting.
Serves: 4
Ingredients
- 700g potatoes
- 2tbsp Meridian Spanish Extra Virgin Olive Oil
- 1tbsp GFM Organic Pine Forest Honey
- 2 organic red onions
- 3 sprigs of fresh rosemary
Method
- Place 700g potatoes, peeled and cut into chunks, into a pan of lightly salted boiling water.
- Cover and simmer for 10 minutes.
- Heat 2tbsp Meridian Spanish Extra Virgin Olive Oil in a roasting pan.
- Add 1tbsp GFM Organic Pine Forest Honey to the hot oil, then add the drained potatoes with 2 organic red onions, peeled and quartered, and 3 sprigs of fresh rosemary.
- Season and mix well to coat with the honey and oil mixture.
- Place in a preheated oven 220°C, gas mark 7 for 40-45 minutes, turning twice, until the potatoes are golden brown.
Comments
This recipe was first published in Fri Oct 01 01:00:00 BST 1999.
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