I have been making these gutsy little potatoes, served as a side dish, for years and have been asked several times why they have not been blogged so, here they are…..! They are a delight to make (translate to ‘dead easy’) and even more lovely to enjoy: cooked so that they’re like the crispiest triple-cooked chips you’ve ever had but flavoured with the bliss that is the combination of garlic and rosemary. Just yummy!!!!! (Also, they get on with cooking themselves whilst you do other things).
What you need…
2 largish red potatoes, chunked
1½ tablespoons olive oil
2 garlic cloves, chopped
2 teaspoons dried rosemary
Sea salt to season to your taste
What to do…
Preheat your oven to 200°c / 400°f / gas 6.
Tip all the ingredients into an ovenproof dish and toss around so that all the potatoes are evenly covered in the other ingredients.
Pop in the oven to cook for 40 minutes, removing half way through to shove the potatoes around a bit so that they don’t stick to the dish and cook evenly.
Remove your crisp, fragrant and ever so tasty potatoes from the oven and serve as an accompaniment to fish or meat (kitchen prepared or on the barbie) or in bowl as naughty finger food!
Delia does a version with fresh rosemary so I guess it was her. I’ve been doing these for so long, I can’t remember.
An absolute doddle to prepare and then they cook themselves whilst you’re dealing with the main event.