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.
I expect it makes the kitchen smell gorgeous , too !
Yep, a classic. Bloody marvellous!
Yummmy-well done for keeping up with the training…think how good you will feel this time next week!
Yum. I just bought baby russets at the market this morning. Merci beaucoup. x
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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Look so very tasty on this cool, cloudy day … will definitely try these for dinner tonight!
Best of luck on your marathon 🙂
I would be so happy to pair these with pork or chicken, or just to eat them on their own. What a beautiful brown flavor!
looks delicious
I love roasted potatoes…right now they would just hit the spot on this slightly chilly fall evening.
My favorite way to eat potatoes, these look delicious!
Roasted potatoes are great. I love them with breakfast.