Tuesday, 28 June 2016

Garlic Rosemary Roasted Potatoes Recipe

My potato-loving husband had a great time when we were travelling (and eating) through Europe last year. Every main course we ordered- be it fish or meat- had with it a side of potatoes. Roasted potatoes, mashed potatoes, creamy potatoes, garlicky and herbed potatoes... ah potatoes!

Garlic Rosemary Roasted Potatoes Recipe
Roasted potatoes make for a great side dish with any continental dish. They take the dish to the next level and make a complete meal out of it.

Garlic Rosemary Roasted Potatoes Recipe

I always wanted to make roasted potatoes at home, but I was stumped by the lack of an oven. Yeah, well, moving on... I got over that when I got the new oven at home. I tried mixing up some rosemary and garlic with the traditional salt and olive oil tossed roasted potatoes. The results were just brilliant! And here I am typing away the recipe for all you lovely readers. Do try it at home, and let me know how it turns out for you!

Garlic Rosemary Roasted Potatoes Recipe

Garlic Rosemary Roasted Potatoes Recipe

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Serves: 2


300 gms potatoes diced into 1/2 inch cubes
2 tbsps olive oil+ additional for greasing
1 tbsp chopped garlic
2 tsps dried rosemary
Salt to taste


Preheat the oven to 180 degrees Celsius for 10-12 minutes.

In a bowl, mix the olive oil, salt, garlic and rosemary.

Put the diced potatoes in and toss them well with your hands. Make sure the potatoes are coated all over by the oil, garlic and herb mixture.

Grease a baking tray. Place the coated potatoes on it such that they form one across it.

Bake at 180 degrees Celsius for 30 minutes.

Serve as a side with grilled meats or pasta dishes.