Rosemary Potatoes

Easy as pie, using only 4 ingredients.


  • 6 – 8 good sized potatoes, peeled and thinly sliced
  • 1 t (5 ml) Ina Paarman’s Potato Spice
  • 1 x 200 ml Ina Paarman’s Olive Oil & Rosemary Coat & Cook Sauce
  • 1 cup (250 ml) fresh cream
  • freshly ground black pepper

Adjust the oven rack to the middle position and pre-heat the oven to 180°C.

Butter a medium size ovenproof dish. Season the potatoes lightly with Potato Spice.

Mix the Olive Oil & Rosemary Coast & Cook Sauce with the cream. Layer the sliced potatoes and sauce in the dish.

Bake for 40 minutes until nicely browned on top.

Grind black pepper over before serving.

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