Roasted Potatoes with Rosemary & Garlic
A fancy version of a pretty standard dish. This involves an unusual step of boiling the rosemary and garlic with the potatoes to infuse the flavours before you even start roasting. The ghee takes the potatoes to a level of crispness that you just can’t get with normal butter.
Serves: 6-8
Ingredients 5
1 kg floury potatoes, peeled and cut into eighths
50 g salt
1 head garlic, broken into seperate cloves, skins left on
1⁄2 bunch rosemary
250 ml ghee, melted
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Method 4
Preheat the oven to 200°C.
Place the in a large saucepan and just cover with cold water. Add half the and the and .
Cook for 25 minutes or until the are tender. Drain in a colander and transfer the potatoes, and to a roasting pan.
Add the and remaining and season with freshly ground black pepper. Bake for 15 minutes or until the are crisp and golden brown. Reduce the heat to 180°C and cook for a further 15 minutes.
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