Garlic Roast Potatoes with Rosemary
HT ACC English
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
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.
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.
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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