Roasted Rosemary Kipfler Potatoes
Roasted rosemary kipfpler potatoes are the perfect side dish for any roast meat.
Servings: 8 people
Ingredients
- 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.
Instructions
- 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.
Notes
You can parboil the potatoes 1-2 hours ahead of roasting them. Just drain them and leave them covered on the stove. You can also make the olive oil mixture 1-2 hours ahead of time.