Rosemary Roasted Potatoes with Rosemary Oil

Serves: 6
Time: 60 mins
Difficulty:

Ingredients:

1 kg potatoes, peeled and cut into equal sizes
5 tbsp olive oil
2 sprigs rosemary
salt and pepper
4 fresh rosemary sprigs
1 tsp salt
50 ml olive oil

Pre-heat the oven to 200°C.

Boil the potatoes for 10 minutes until the edges just start to break down a bit and then drain well.

Heat the oil and two sprigs of the rosemary in the roasting tin until piping hot and then toss the potatoes in the oil, season with salt and roast for about 45 minutes, or until golden brown, turning occasionally.

To make the rosemary oil; place the rosemary and salt in a pestle and grind until the rosemary breaks down. Add a little oil and continue grinding the rosemary paste, adding the remaining oil. Add black pepper to taste.

Before serving the potatoes, spoon a little of the rosemary oil over the potatoes.

Rosemary Roasted Potatoes with Rosemary Oil

Ingredients

1 kg potatoes, peeled and cut into equal sizes
5 tbsp olive oil
2 sprigs rosemary
salt and pepper
4 fresh rosemary sprigs
1 tsp salt
50 ml olive oil

Instructions

Pre-heat the oven to 200°C.
Boil the potatoes for 10 minutes until the edges just start to break down a bit and then drain well.
Heat the oil and two sprigs of the rosemary in the roasting tin until piping hot and then toss the potatoes in the oil, season with salt and roast for about 45 minutes, or until golden brown, turning occasionally.
To make the rosemary oil; place the rosemary and salt in a pestle and grind until the rosemary breaks down. Add a little oil and continue grinding the rosemary paste, adding the remaining oil. Add black pepper to taste.
Before serving the potatoes, spoon a little of the rosemary oil over the potatoes.