Roasted roasted rosemary kipfler potatoes are the perfect side dish for any roast meat. You may have guessed from its name that it’s a potato originating from Germany. My local market https://www.farmerandson.com.au sells baby kipflers when they’re in season. They’re about half the size of the supermarket produce. Parboil the potatoes first before roasting them, and they’ll have a lovely crispy skin, and a soft, slightly sweet flesh. Add garlic, rosemary and salt, and you have the ultimate potato dish!
If you’re serving roasted roasted rosemary kipfler potatoes for your Christmas in July dinner, why not cook this roasted cauliflower dish with pangrattato at the same time? https://atamandastable.com.au/roasted-cauliflo…with-pangrattato/
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Roasted Rosemary Kipfler Potatoes
- 1 kg baby kipfler potatoes, or large kipflers, sliced in half lengthways
- 3 tbsp rosemary leaves
- 4 tbsp olive oil
- 3 fat cloves of garlic, peeled and grated
- flaked sea salt and freshly ground black pepper to taste.
- Preheat the oven to 220°C (200°C fan-forced).
- Place potatoes in a large sauceupan of water. Bring to the boil and then turn down to a simmer. Cook for 10 minutes until they're just soft.
- While the potatoes are cooking, mix the olive oil, garlic, rosemary, salt and pepper together in a small bowl.
- Drain the potatoes and pour them out onto a shallow, lined oven tray. Give the potatoes a little squish with a potato masher to rough them up a bit. This will allow the olive oil mixture to penetrate their skins a little.
- Toss the potatoes with the olive oil mixture until well coated.
- Roast in the oven for about 45 minutes until the potoates are golden and crispy.