Serves 4
Try these roast potatoes and you’ll never want to eat potatoes any other way. For an extra-zingy and colorful vegetable dish, use sweet potatoes and carrots, too.
• 4 to 6 medium potatoes
• Sea salt
• 2 to 3 cloves garlic
• 1 to 2 sprigs fresh rosemary (dried will do, fresh is better)
• 4 tablespoons extra virgin olive oil
1. Preheat oven to 375 degrees. Wash but don’t peel potatoes, slice in half lengthways, then slice again into skinny quarters.
2. Place potatoes in a bowl and rub with salt.
3. Using a mortar and pestle, crush garlic, rosemary and remaining salt with a little olive oil. Add the rest of the oil gradually until it’s blended in.
4. Pour oil mixture over potatoes and coat well.
5. Place on a baking tray and bake for about 30 minutes. Turn oven up slightly, turn potatoes over, and brown for another 10 to 15 minutes.
