Rosemary Roasted Potatoes
Ingredients
- 2 kg potatoes
- ⅓ cup vegetable oil
- 4 tsp garlic, minced
- 1-2 sprigs rosemary, roughly chopped
- 4 tbsp all-purpose flour
- salt
- black pepper, freshly ground
Instructions
- Peel and cut potatoes into large cubes. Add the potatoes into a large pot and fill with cold water. Place the pot on high heat and bring the water to a boil. Once the water has boiled, cook the potatoes for an additional 6 minutes until they are parboiled.
- Drain the parboiled potatoes into a colander; season with salt and pepper, and toss in flour so that all the potato cubes are lightly coated and fluffed. This is how the potatoes get their crispy texture.
- Preheat oven at 220°C. Pour oil into a baking sheet and place in the oven to heat until it is very hot. (The baking pan needs to be large enough so that all the potatoes are in a single layer.) Remove the baking sheet from the oven, and add chopped garlic and rosemary to the heated oil. Mix together for the flavours to infuse. You will hear a wonderful sizzle at this point. Add in the parboiled potatoes and toss the ingredients together until the potatoes are coated, and evenly spread in the baking sheet.
- Lower the oven temperature to 200°C and roast the potatoes in the oven for about 45–50 minutes, until the potatoes are golden-brown in colour. Half-way through baking time, toss the potatoes with a spatula to ensure all sides are evenly brown. Remove from the oven and serve hot.