Recipes

Rosemary garlic crispy potatoes

Baby potatoes are a perfect side to any main dish, and even a great addition to any salad, however, sometimes they can taste a little bland and lifeless.

Baby potatoes are a perfect side to any main dish, and even a great addition to any salad, however, sometimes they can taste a little bland and lifeless.

This recipe will ensure your potatoes are a cut above all the rest, a few simple Gift of Oil products can turn them into a Michelin Star masterpiece.

Ingredients

  • 1kg King Edward potatoes, cut into large pieces
  • 2 tablespoons Sicilian or Alentejan Single Estate Olive Oil
  • 2 tablespoons Rosemary & Garlic Olive Oil
  • 4 whole cloves of peeled garlic, smashed
  • 1 tablespoon chopped rosemary

Method

  • Heat oven to 200C/180C fan. Put the potatoes in a pan of cold water, bring to the boil and simmer for 5 mins.
  • Heat the Single Estate Olive Oil in a roasting tray in the oven.
  • Drain the potatoes in a colander, giving them a good shake to fluff the edges up.
  • Carefully toss in the hot butter & oil in the roasting tray and roast for 20 mins.
  • Add the smashed garlic and rosemary to the tray, toss well together and roast for a further 50 mins until the potatoes are crunchy and golden brown.
  • Just before you take them out of the oven, drizzle with Rosemary & Garlic Olive Oil.
  • SERVE
  • With a roast dinner, with fish, with stuffed mushrooms, with eggs, or with salads.
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