Crispy rosemary potatoes
Serves: 4p as a side Prep: 5m Cook: 70m
- 3 tablespoons olive oil
- 600g waxy potatoes, peeled and cut into 2.5cm cubes
- 1 sprig fresh rosemary or thyme, leaves picked
- sea salt and freshly ground black pepper
- 5 cloves of garlic, skin on and crushed whole
Make sure the stirrer attachment is in place in the pan, then set the temperature to 250°C.
Once the pan has heated up, add the olive oil and potatoes
In a pestle and mortar, bash the rosemary or thyme leaves with a pinch of salt, then add to the pan with the crushed garlic cloves and a pinch of pepper
Set the timer for 70 minutes so the potatoes get all golden and crispy.
Spoon onto a serving plate and enjoy with roast beef or chicken and lots of gorgeous seasonal veg.
Jamie Oliver’s tip
Try adding some peeled wedges of red onion or halved chestnut mushrooms halfway through cooking to mix things up a bit. You can also try using different woody herbs, or even crumble in a dried red chilli if you want to add a bit of a kick.
“In the HomeCooker recipe book we’ve created, there’s a whole list of beautiful, exclusive recipes that can be enjoyed as breakfast, lunch or dinner – from vegetable dishes, curries, sauces, pasta, casseroles, risottos… the list goes on and on.” Jamie Oliver.
Photography: David Loftus
Recipes: Jamie Oliver. www.jamieoliver.com
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