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Garlic Roast Potatoes with Rosemary Recipe 


Veg  HT ACC  English 35mins




Serves 4     Hot  Vegetarian  Vegan  Vegetables Herbs   Accompaniment   Gluten Wheat Dairy Free  Eggless  England British  Europe




4 Large Baking Potatoes, peeled and cubed

2 teasp Fresh or Dried Rosemary

4 tbsp Olive Oil

3 Garlic Cloves, crushed






1. Preheat the oven to 200C, 400F, Gas mark 6 . Cut the potatoes into 2.5cm/1-inch cubes, place in a large saucepan. Cover with cold water, bring to the boil and cook for 5 minutes.


2. Drain the potato well, return to the pan and add the  olive oil, rosemary and crushed garlic (if used). Toss well to coat the potatoes thoroughly.


3. Place the potatoes on a baking tray and roast in the oven for about 20 minutes, turning a couple of times during the cooking period, until golden brown and crispy on the outside.





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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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