Recipe: Rosemary roast potatoes
Make today’s Sunday roast one of your best ever. Grow your own rosemary for a fresh and fragrant twist on traditional potatoes. Canned new potatoes work just as well so this is a cheap and cheerful way of bulking out a meal to serve more people. Impress your guests for less! I sometimes use a olive oil spray for even coverage and to cut calories.
Ingredients (serves 6)
- 2 lb. new potatoes, halved
- 4 cloves garlic, crushed
- 2 tbsp. olive oil
- 2 tbsp. freshly chopped rosemary
- Salt and pepper
- Fresh rosemary sprigs
- Preheat oven to 220°C.
- Cut potatoes into halves and add to baking sheet.
- Toss the potatoes with the olive oil, garlic and rosemary.
- Roast in the oven until browned and crispy, stirring occasionally. Roast for 60-75 minutes.
- Season to taste and add rosemary sprigs for serving.
Alasdair Urquhart, plant expert at Haskins Garden Centres, said: “Making your own rosemary roasted potatoes is simple and rewarding. Even if you haven’t had time to grow your own rosemary this year, you can still follow our step-by-step recipe.
“Rosemary is one of those herbs that makes a beautiful ornamental plant, as well as being a delicious culinary seasoning. Mums will love this tasty addition to the Mother’s Day dining table and so we thought we would share the recipe with our loyal customers.”
For those wanting to grow their own rosemary, Alasdair has the following recommendations.
“Rosemary is an easy to grow aromatic, evergreen shrub. To keep it happy, plant in full sun in either free draining soils or in pots and apply a general purpose feed in the spring.
“Top tips for keeping rosemary healthy, include regularly harvesting the herb as this helps keep it bushy with new growth always coming through. We also recommend that budding chefs opt for the ‘Miss Jessop’ variety.”
Haskins has centres in Ferndown in Dorset, West End in Southampton and Roundstone and Snowhill in West Sussex. For more information visit www.haskins.co.uk
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