Rosemary Roast Potatoes
Another way to serve everybody’s favourite vegetable. We have not peeled the potatoes because the peels give flavour and many valuable nutrients lie directly under the skin, which will be lost during peeling.
YOU WILL NEED
- 1 kg small to medium-sized potatoes, scrubbed, do not peel
- ½ cup (125 ml) olive or canola oil
- 2 T (30 ml) chopped fresh rosemary needles, stripped from the stem
- 2 t (10 ml) Ina Paarman’s Rosemary & Olive Seasoning
Adjust the oven rack to middle position. Preheat oven to 200°C.
Cut potatoes into 4 wedges. Place in an ovenproof baking dish and drizzle with oil. Sprinkle with fresh rosemary and Seasoning, tossing to coat evenly. Bake for ±40 minutes until brown and crisp.
Use fresh origanum leaves stripped from the stem instead of rosemary. Before baking, sprinkle with one crumbled feta wheel.