Garlic potatoes with rosemary & garlic
This is lovely vegetable accompaniment which goes well with your Sunday roast or a variety of other dishes. Takes no time to prepare and then it’s just slammed into the oven, left to its own devices to mingle all those flavours together before serving. If you have not got any rosemary then Thyme works just as well.
Servings: people
Ingredients
- 300 grams Potatoes peeled & chopped (£0.21)
- 13 grams Rosemary tablespoon (£0.30)
- 4 cloves garlic crushed with skins on (£0.12)
- 5 grams Salt teaspoon (£0.01)
- 5 grams Black pepper teaspoon (£0.16)
- 13 ml olive oil tablespoon (£0.07)
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Prep Time: 10 minutes
Cook Time: 30 minutes
- Peel the potatoes then chop into bite size pieces. Heat a saucepan of water until it is boiling then par boil the potatoes for no more than 3 minutes, then drain.
- In a freezer bag or bowl, add the remaining ingredients (I tend to use freeze dried herbs for convenience in this dish) then toss in the par boiled potatoes.
- Coat everything together before tipping into a baking tray. Cook on a medium oven for about 30 minutes or until the potatoes are crisp and golden.
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