A Little Roasted Potato Recipe

This roasted potato recipe features a beautiful mix of rosemary, garlic, olive oil with a little splash of balsamic vinegar.

I think of this side dish as very versatile but maybe it's just me. I make these rosemary potatoes a lot because I like them a lot. And so they tend to find themselves keeping company on plates with all sorts of different main dishes like veggie burgers, lentil loaf, quiches or lasagna.

Although preparing them is easy, they do take some time in the oven so I won't call this recipe fast but I think oven time is ok. The way I see it, they will cook along with an oven-cooked main dish while you can get on with other things at home. I'm imagining my feet up with a book for this part of the story. Of course the reality is more likely to be me nagging kids to clear their stuff off of the kitchen table while loading the dishwasher but I can pretend. Some day.

Ingredients For The Roasted Potato Recipe

600g/1lb 5oz red skinned potatoes, scrubbed well

1 tbsp of olive oil

1 clove of garlic, crushed

½ tablespoon of balsamic or sherry vinegar

¼ teaspoon of freshly milled black pepper

½ teaspoon salt

1 tablespoon finely chopped fresh rosemary

How To Cook The Rosemary Potatoes

1. Preheat oven to 350F/180C

2. Cut the potatoes into chunks about 2cm/¾ inch.There's no need to peel them unless you want to. Place the potatoes in a colander and give them a good rinse. Shake off any excess water and pat dry with a clean kitchen towel.

3. Place all of the other ingredients together in a small bowl and mix well.

4. Pour the mixture over the potatoes in a large bowl and stir to coat. I do find that it is best to do this in a bowl rather than in the baking tray where you will cook the potatoes. The extra step (and extra dish to wash) is worth it because it allows the potatoes to get a really good coating of the rosemary-garlic-olive oil blend. An alternative is to shake the potatoes with their coating in a large ziploc bag. This works well but environmental guilt means that I hate to use a plastic bag only once.

5. Toss your rosemary potatoes onto a roasting pan or tray and roast for 40-50 minutes until golden and slightly crisp on the outside. Give the pan a good shake 2 or 3 times during the cooking to prevent sticking.

 

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