Friday, 26 October 2012

Easy Tasty Herby Roast Potatoes


4 large or 6 medium potatoes - wash and peel
4 fresh rosemary sprigs
1 large onion - slice lengthways in half, then slice downwards in long slithers
half tsp onion salt
2 tablespoons olive oil

- Heat oven to 200C
- Cut potatoes across and lengthways, and keep in large chunks (about 1 inch x 1 and a half inches)
- Put potatoes in baking tray
- Add olive oil
- Chop rosemary finely, but unevenly, leaving some pieces quite large
- Add chopped rosemary to potatoes
- Add onion slithers
- Add rest of ingredients
- Mix thoroughly with hands
- Put in oven and cook for about half hour, turning potatoes after 15 mins to even the browning.
- Stick in a sharp knife to make sure they are cooked.

** Please Note, these are very morish. Do a few more potatoes than you would normally do. They're also lovely when eaten at room temperature or cold.

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