miscellaneous | rosemary roast potatoes
Serves 4
This is just another easy side dish to serve with the vegetable main courses. And they taste absolutely lovely.
Wheat free, dairy free, nut free, meat free version...
Ingredients...
- Punnet of firm baby potatoes (not too small lest they tend to shrivel into little cannon balls!)
- 2 sprigs of rosemary
- Dessert- tbsp spoon oil
- Salt and pepper
Optional:
- Bulb of garlic, separated but with the skins still on the cloves
Method...
- Heat the oven to 190ºC.
- Put the oil on a baking tray and heat in the oven until hot.
- Add the potatoes, a little salt and coat well.
- Nestle the rosemary in the potatoes and put back in the oven (if you're using garlic, scatter these between the potatoes, making sure they're coated in oil too).
- Cook for 30-40 minutes until, depending on the size of potato, until soft inside and golden brown on the outside.
- When ready, empty the potatoes into a bowl (you can line it with paper napkins if you wanted to drain off any excess oil).
- Strip the rosemary leaves off and add these too.
- If using garlic, you can either leave them in the skins for people to eat or discard, or pop them out of the skins and mix with the potatoes and rosemary.
- Season with a little more salt if you need to, although rosemary has quite a salty taste. Add pepper and serve.
Maybe serve with...
These are gorgeous with aubergine caponata, pepper paprikash, bean chilli, cannelloni, spicy beanburgers, nude skewers, to name but a few!
If you have potatoes leftover, try the bean chilli, nude skewers and Mexican bean salad .
Copyright ©2005-2008 Dame Fandango Healthy Vegan Recipes
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