Saturday, 3 December 2011

Slow baked rosemary and garlic potatoes

This is a nice little side dish. The potatoes end up really soft but with a slightly crispy edge. Just take some potatoes (I used Blue Belles which have purple spots on, not blue), chop into small-ish chunks and place in a roasting tin.

Add some olive oil, a few sprigs of rosemary, a couple of cloves of garlic and some salt and pepper.

Mix up well then cover the roasting tin tightly with foil.

Bake in the oven for about 1.5-2 hrs at 150C until the potatoes are soft and tender.

Serve as a side dish to your favourite meal.

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