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Garlic and rosemary roast potatoes

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Ingredients

Adjust Servings:
770 grams of Potatoes
Extra virgin olive oil
5 sprigs of Rosemary
1 bulb of Garlic
A pinch of Salt
A pinch of Pepper

Nutritional information

217
Calories
34g
Carbs
8g
Fat
4g
Protein
3g
Sugar

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Garlic and rosemary roast potatoes

  • 75 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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Steps

1
Done

Mise en place

Preheat your oven to 190°C/375°F.
Peel your potatoes and cut the bigger ones.
Take apart the garlic bulb but do not peel the cloves.

2
Done

Place the potatoes in a large pot and add in enough cold water to cover them all.
Bring to a boil and cook for 7 minutes or until you can prick them with a fork but they do not break apart.

3
Done

Drain in a colander and leave to steam dry for a couple of minutes.
While the potatoes are steam drying, add the olive oil and garlic cloves in a roasting pan.
Remove the rosemary leaves from the sprigs and add to the pan as well as the salt and pepper.

4
Done

Shake the potatoes in the colander and add those to the roasting pan as well.
Mix until every part of the potatoes are covered in the oil, you may need to use more.

5
Done

Place in the oven for 60 minutes. After 50 minutes, take the roasting pan out of the oven and lightly press them with a potato masher. Put them back in the oven for 10 more minutes.

Jalisha

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