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Recipe for Rosemary Roasted Potatoes
Recipe details
Award-winning Jean-Christophe Novelli has created is own twist on roasted pototoes. Try this recipe.
Serves:
8
Cooking time:
1 hour, 40 minutes
Ingredients
- 3 kg (6lb) floury potatoes, such as Desiree
- 100 ml (3½oz) sunflower oil
- 1 stem fresh rosemary, chopped
- cracked black pepper
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Each serving contains
Calories:
345kcal, 18% of your GDA
Sugar:
2g, 3% of your GDA
Fat:
10g, 15% of your GDA
Saturates:
1g, 5% of your GDA
Salt:
Trace, 1% of your GDA
of your guideline daily amount
For further information on guideline daily amounts, please visit Tesco Healthy Living.
Method
- Preheat the oven to Gas 6, 200°C, fan180°C.
- Peel the potatoes and cut them in half lengthways to maximise their crispness. Place in a large pan of boiling water, bring back to the boil, then cook for 5 minutes.
- Drain and place in a large bowl. Season with the oil, rosemary, and pepper. Cover with a lid and shake to combine. The potatoes can be roasted straight away, or stored in the fridge and used later or even the next day.
- To roast, heat a roasting tray or pan and add the potatoes, turning to ensure they are evenly coated in oil. Add a very small amount more oil only if potatoes have been stored and soaked it up.
- Roast for 45 minutes to an hour, turning once before serving. If you like, add another sprig of fresh rosemary on top to decorate.
Equipment needed
oven
Serving suggestion
For richer-tasting roasties, use goose fat. Ensure the fat is piping hot before adding the potatoes to the tin.
Cook's tip
Novelli tip. For a tasty twist to roast potatoes, add 2 tablespoons coarse semolina and 1 teaspoon smoked paprika to the drained potatoes before roasting until crisp.
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