Rosemary and Garlic Roasted Potatoes

Ingredients for Rosemary and Garlic Roasted Potatoes

• 900g medium boiling potatoes, peeled and cut into 1-inch-thick wedges

• 45ml olive oil

• 5 to 6 large rosemary sprigs (about 5 inches long)

• 4 large garlic cloves, smashed and peeled

How to make Rosemary and Garlic Roasted Potatoes

Preheat oven to 232°C with a 4-sided heavy sheet pan in upper third.

Toss ingredients with 1 teaspoon salt and 1/2 teaspoons pepper. Spread in 1 layer on hot pan and roast 20 minutes. Loosen potatoes with a metal spatula and turn, arranging pale potatoes around outer edge of pan and golden potatoes in centre (for even roasting). Roast 15 minutes, then loosen and turn potatoes over again. Roast until potatoes are golden and cooked through and edges are crisp, about 10 minutes more.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.