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Roast potatoes

(0)
25 Min
 
portions
18 %

Carbs

4 %

Fats

3 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1502 g
Energy 440 kJ / 106 kcal 6607 kJ / 1583 kcal
Sat. fat 1 g 8 g
Unsat. fat 3 g 37 g
Fibre 3 g 34 g
Salt 265 mg 3969 mg
Units:
 
  • 1.4 kg
    new potato / baby potato
  • 55 ml
    Olive oil
  • 30 g
    Garlic
  • 10 g
    Rosemary
  • 10 g
    Sea salt
  • 2 g
    Pepper, black
  • 1.5 kg
    Total recipe weight

Equipment

2 x Flat Oven tray , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Turners
Method

Preparation time

10 Min

Cooking time

15 Min

Show pictures

1

Heat the oven to 220c / 428f

2

Wash the baby potatoes cut them into long even wedges. If you like a smaller size better you can reduce the wedges to cubes. 

3

Place the baby potatoes on a flat oven tray, do not stack them, make sure you have one layer so that you roast everything evenly.

4

Crush the garlic and the fresh rosemary to release the flavours and add to the potatoes. Mix well and sprinkle olive oil until the potatoes are coated in oil.

5

Add part of the salt and pepper and mix the ingredient well.

6

Roast in the oven at 220c / 428f for 15 to 25 minutes, you may need tot turn the potatoes once or twice but don`t over do it you`ll lose the heat you need to roast.

7

Finally remove from oven and season with salt and pepper to taste mix / turn the potato`s over and remove the garlic skin.

8

Your roast potatoes are ready to serve.

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