Description
Crispy on the outside, soft on the inside, and infused with rosemary and garlic. The perfect roasted potatoes for any meal!
Ingredients
- 1.5 kg (about 3 pounds) potatoes, peeled and cut into chunks
- 4 tbsp sunflower oil
- 2 tsp sea salt
- 4 sprigs fresh rosemary
- 6 cloves garlic, unpeeled
Instructions
- Preheat your oven to 200°C (400°F).
- Peel and cut the potatoes into 2-3 cm (1-inch) chunks. Parboil for 7-10 minutes until just tender.
- Drain and dry the potatoes, then drizzle with sunflower oil and sprinkle with sea salt. Toss to coat.
- Add rosemary sprigs and garlic cloves, then transfer to a roasting tray.
- Roast for 45-50 minutes, turning halfway through, until golden and crispy.
- Serve and enjoy, discarding the rosemary sprigs and serving the garlic for squeezing.
Notes
- Add Parmesan cheese for a crispy, cheesy topping.
- Add a pinch of chili flakes for extra spice.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes