Rosemary Roasties

Excuse my prolongued absences recently.  My head is full of running and working and other non-food/blog related stuff.  That might change after next weekend though…

Until then, here’s David’s favourite potato dish, at the moment.   They’re like a cross between chips and roast potatoes.  No bad thing at all!

Rosemary Roasties

Floury Potatoes

Rosemary, chopped and bashed about to release oils

Salt & pepper

Olive oil

  • Peel the potatoes and cut into 2cm chunks.  Toss with olive oil, salt, pepper and rosemary.
  • Scatter on a baking tray.  Don’t crowd them or they won’t crisp properly.
  • Cook in a 200 oC oven for 30-40 mins (turning occasionally) until golden brown.

12 thoughts on “Rosemary Roasties

  1. I tried to make this recipe, but our russets were soft, so I substituted sweet potatoes instead. Delicious. Then, because we had a hankering for corned beef hash, I added them to some corned beef and sauteed onion … wonderful. Thanks for the recipe and inspiration.

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  3. Look so very tasty on this cool, cloudy day … will definitely try these for dinner tonight!

    Best of luck on your marathon :-)

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