zoom Roast potatoes with garlic & rosemary

    Save to your scrapbook

    Roast potatoes with garlic & rosemary

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Roast potatoes with garlic & rosemary

    • Gluten Free
    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 2 hours
    • Total time: 2 hours 15 minutes

    Serves: 6 - 8

    Ingredients

    2kg Maris Piper potatoes
    2 rosemary sprigs, plus extra leaves chopped for serving
    6 cloves garlic, peeled
    200g jar goose fat (or sunflower oil)
    Sea salt flakes, for seasoning
     

    Method

    1. Peel the potatoes and cut into 4-5cm chunks. Place in a colander and run under cold water for 5 minutes to rinse off the starch. Drain.

    2. Place into a large saucepan. Cover with cold water and add the rosemary and garlic. Bring to the boil, then reduce to a simmer for 20-25 minutes. They should be very soft. Drain carefully, shake gently to rough up the edges, then discard the rosemary and garlic.

    3. Preheat the oven to 200°C, gas mark 6. Heat the fat or oil in a large roasting tray for 15 minutes. Add the potatoes, turn in the fat, season with sea salt and roast for 1 hour 15 minutes, turning twice during cooking, until crisp and golden, giving them an extra 15 minutes if needed.

    4. Remove with a slotted spoon to a plate lined with kitchen paper. Sprinkle with sea salt and chopped fresh rosemary before serving.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary