Roast Potato Recipes

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Roast Potatoes With Garlic And Rosemary

Preparation Time: 15 Minutes
Cooking Time: 65 Minutes

Give your Christmas dinner a boost with garlic and rosemary roast potatoes, it's simple and will be appreciated by all your guests. If you are not great garlic eaters reduce the quantity of garlic accordingly. For best results avoid cooking the potatoes with the roast, use a standard roasting tray that is big enough to accommodate all the potatoes without crowding. We recommend 'housewife's favorite' King Edward potatoes but any good quality old potato can deliver the required results. Use beef dripping if you have it, if not the meat juices or as a last resort butter. The par boiling with salt is essential to get the potatoes crispy which in turn should stop them sticking to the base of the roasting tray. Will serve four people.

Ingredients: Serves 4

8 evenly sized potatoes (about 1kg)
50g of fat (dripping, or meat juices)
1 bulb of garlic
4 sprigs of fresh rosemary (chopped)
Salt

Cooking Instructions:

1. Peel the potatoes, cut each in half.

2. Place the potatoes into a saucepan of boiling water with a couple of pinches of salt and simmer for about ten minutes.

3. Melt the fat in a roasting tin in a pre-heated oven at 200�C (about ten minutes).

4. Remove the potatoes from the pan, drain well and pat dry with kitchen towel.

5. Remove the baking tin from the oven allow to cool for three or four minutes then add the potatoes carefully one by one not splashing yourself with the fat.

6. Add all but two of the garlic cloves whole (with skins) and half the rosemary.

7. Turn all of the potatoes in the hot fat coasting completely and roast in the oven for 35 minutes, remove from the over and sprinkle the remaining rosemary and the last two cloves of garlic (crushed) on the potatoes and roast for a further ten minutes.

8. Remove and serve whilst hot.