Units
Scale
Ingredients
- 1.4 kg potatoes
- 1 tbsp salt
- 1/3 cup olive oil
- 4–5 garlic cloves (minced )
- 1–2 tbsp freshly chopped rosemary
- salt + black pepper (to taste )
Instructions
- pre-heating Pre-heat oven to 220°C/428°F.
- boiling Boiling: Wash, then peel the skin off the potatoes. Then cut them into chunks, I like to cut the potatoes at an angle as this ensures more of a flat surface, which results in extra crispiness!! Next, add the potatoes into a pot filled with cold water and salt. Bring the water to a boil, and once it starts boiling start your timer for 7 minutes.
- cook Rosemary garlic infused oil: While the potatoes are boiling, make the rosemary garlic-infused olive oil. Add rosemary, garlic cloves, and olive oil into a small saucepan and cook for 3-5 minutes over medium heat. Set aside until needed.
- roasting Roasting: The potatoes may take 7 minutes, or a little more, just keep an eye on them and once they’re 90% cooked, drain the water. Once the waters drained, give the colander a shake to fluff up the edges. Transfer potatoes onto a baking sheet and make sure none are overlapping each other. Using a sieve, drain the olive oil over the potatoes. Sprinkle with salt and black pepper. Gently toss together, flip the potatoes faced down on the side with the most surface.
- bake Bake for 20 minutes, flip potatoes and bake for another 30 minutes or until crispy.
- eat Plate roasties, then sprinkle with a little sea salt and freshly chopped rosemary. Enjoy warm.
Nutrition
- Calories: 100