Perhaps it’s the Irish in me, but I love potatoes and could probably eat them every day. A recent trend in ‘healthy circles’ has been to slate potatoes as bad for you, and the recommendation is to use sweet potatoes instead. I personally do not agree – millions of people world-wide have eaten potatoes, some as a staple diet, for thousands of years. Yes, eating them as fries or packets of chips is not a good idea for your health, but there are so many ways to cook a potato and they really do go with everything! Rosemary is a delicious addition to these roast potatoes.
Oven Roasted Rosemary Potatoes
Potatoes are the most versatile vegetables and can be cooked with many herbs and vegetables. Roasting them with rosemary gives them a fabulous flavour. This recipe calls for the potatoes to be chopped, but it works just as well with baby potatoes. Cut them in half so they absorb more flavour. You can use this as a side dish for virtually anything, or simply add a simple tomato or green salad for a light meal
Ingredients
- 500 g potatoes
- 2 Tbsp fresh rosemary leaves roughly chopped
- 1/4 cup olive oil
- Black pepper and coarse salt
Instructions
- Preheat the oven to 220 C
- Wash the potatoes and cut into cubes (about 2cm) or, if baby potatoes, just cut them in half
- Toss the potatoes in the oil, rosemary, salt and pepper
- Tip them onto a baking tray, in one layer, and bake for 30 - 40 minutes until crispy and golden on the outside and soft on the inside