Potatoes Baked in Olive Oil and Rosemary

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Baby potatoes are the ultimate in convenience food without any loss in flavour or nutrition. By all means buy them ready-washed to save time.

Serves 4


1kg baby potatoes, washed
4 sprigs fresh rosemary
Sea salt and freshly ground black pepper
3-4 tablespoons olive oil


1. Place the potatoes on a roasting tray and tuck the rosemary sprigs underneath (if you place them on top, they will burn).

2. Season the potatoes with sea salt and black pepper and add the olive oil. Toss well so that the potatoes are well coated.

3. Preheat the oven to 200C/400F/Gas 6.

4. Bake in the oven for 25-30 minutes or until golden – they should ‘give’ when you press a fork into them.

Recipe Variation

Instead of rosemary, sprinkle the potatoes with a teaspoon of coriander or mustard seeds.


Photograph copyright foodpixies.com



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