Crispy rosemary potatoes
This dish is the perfect accompaniment to chicken, lamb, pork or beef. This recipe uses less oil, but achieves the same crispy shell as roasting a potato! Celery salt is a favourite of mine for baking savoury biscuits, but it works equally well here.
1 kg new potatoes
2T olive or avocado oil
1 clove garlic
2 stalks fresh rosemary
pink of celery salt
Heat the oven to 220C.
Cut the potatoes in half and boil the potatoes and cook for 15 minutes. Drain and shake the colander to make the white part of the potato fluffy.
Place in a baking tray and drizzle with oil and a sprinkling of celery salt. Add the garlic and rosemary. Roast until golden, about 30 minutes.
Serve with your favourite meal.
Hint: These are perfect for a hot potato salad, mixed with land cress, chives feta cheese. Serve with your favourite steak and good mustard.
1 kg new potatoes
2T olive or avocado oil
1 clove garlic
2 stalks fresh rosemary
pink of celery salt
Heat the oven to 220C.
Cut the potatoes in half and boil the potatoes and cook for 15 minutes. Drain and shake the colander to make the white part of the potato fluffy.
Place in a baking tray and drizzle with oil and a sprinkling of celery salt. Add the garlic and rosemary. Roast until golden, about 30 minutes.
Serve with your favourite meal.
Hint: These are perfect for a hot potato salad, mixed with land cress, chives feta cheese. Serve with your favourite steak and good mustard.
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