Rosemary roasted potatoes

Rosemary roasted potatoes

What to do

  • 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 straightaway, or stored in the fridge and used later or even the next day.
  • To roast, heat the oil in a roasting 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 soak it all 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.
  • Cost per serving: 32p
  • Serves: 8
  • Takes: 20mins + 45mins-1hr roasting time

Ingredients

  • 3kg (6lb) floury potatoes, such as Desiree
  • 100ml (3½oz) sunflower oil
  • 1 stem fresh rosemary, chopped
  • cracked black pepper

Each serving contains

Recipe GDA

of your guideline daily amount

For further information on guideline daily allowances, please visit www.tesco.com/health

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.

We've made it easy to add all the ingredients you need for each recipe.
Buy online at Tesco.com

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