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Crispy rosemary and garlic potatoes
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Irresistibly crispy roast potatoes.
Ingredients:
  • 1kg Sebago potatoes
  • 56.88 gm olive oil
  • 1 garlic clove, crushed
  • 20.00 ml chopped rosemary leaves, optional (see variation)
Instructions:
  • Peel potatoes and dice into 3cm cubes, then place them in a large saucepan and cover with cold water. Bring to a gentle boil over medium heat, then simmer on medium-low for 10 minutes until potatoes are tender. Drain thoroughly.
  • In a spacious heavy-based frying pan (approximately 30cm diameter), warm oil over medium heat, then add the potatoes.
  • Cook potatoes for 10 to 12 minutes, tossing occasionally, until golden and crisp. Add garlic and rosemary a minute before potatoes are done for a hint of flavor. Remove from pan with a slotted spoon, leaving any excess oil behind. Season with salt and pepper and serve.

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