Simple Herb and Garlic Roast Potatoes

Nothing says crowd-pleaser like a dish of crispy roast potatoes. With the holiday season on the horizon, these tasty, rosemary roast potatoes are the perfect dish for bringing the family together for an unforgettable meal.


Servings: 5

Time: 1 hour


You will need:

  • Large pot
  • Small saucepan
  • Roasting oven dish
  • 13 Maris Piper potatoes (Red, Russet or Yukon Gold also work)
  • 1 teaspoon baking soda
  • 60 ml extra-virgin olive oil
  • 1 tbsp – garlic cloves, crushed. 
  • 1 tbsp – freshly chopped rosemary 
  • 1 tbsp – freshly chopped parsley
  • Pinch of salt
  • Fresh ground black pepper
  • Pinch crushed chilli flakes

Instructions:

  1. Preheat

    Preheat oven to 220°C.

  2. Bring to a boil

    Fill a large pot with water and bring to a boil. Add in salt, baking soda, and potatoes, and stir.

  3. Boil Potatoes

    Reduce heat to a simmer, and cook for 10 minutes after returning to a boil. Check the potatoes are cooked by piercing the potatoes with a fork. If they are easily pierced, they’re done.

  4. Fry up the herbs

    Combine olive oil, rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.

  5. Coat the potatoes

    Strain the oil over the potatoes. Add salt and pepper to taste, and mix.
    Shake the pot that the potatoes are in to loosen the outer layer of the potatoes. This will ensure extra crispiness.

  6. Roast

    Transfer potatoes to a large baking sheet and roast for 30-35 minutes.

  7. Finishing touches

    Once your potatoes have browned and are nice and crisp, they’re ready to take out of the oven. Transfer to a bowl and season with more rosemary, salt and pepper.


Tips

  • What are the best potatoes for roasting?

You can use ANY kind of potato for roasting! From white potatoes, red potatoes, baby potatoes, russets, to roasted sweet potatoes, whichever potato you choose will make for delicious roasties.

  • What goes with roast potatoes?

Roast potatoes are a staple side dish for many meals. These mouth-watering rosemary roast potatoes pair perfectly with a roast joint (beef, lamb), roast chicken, grilled fish, as well as roasted vegetables.

Check out some of out other recipes!

How to Keep Cut Flowers Fresh

It’s incredible the difference a few care steps can make to your fresh flowers. Fresh flowers are the perfect way to bring life and colour into the home, but sadly they don’t last forever. Discover how to keep your flowers looking fresh and lively for weeks with our simple cut flower tips.

Before you put your flowers in a vase:

  • Remove the foliage around the bottom of the stems. If any foliage that lies in the vase water can cause fungus and make your flowers wilt quicker.
  • Cut the bottom of your flower stems at a 35 degree angle. This will stop your flower stems from lying flat against the bottom of the vase, which will keep your cut flowers fresher for longer.

After your flowers are in a vase:

  • Keep your vase filled with water! All flower and foliage stems should be submerged. Flowers stay fresher, longer when they can get a drink!
  • If your flowers came in a basket or other container with foam, add fresh water every day.
  • Immediately remove dead or wilting leaves and stems from fresh flower arrangements.
  • Watch your water. When it gets cloudy it’s time to change it out.
  • First remove any dead or dying flowers from the arrangement.

For certain varieties:

  • Tulips grow a few inches after they are cut and will continue to grow toward the closest light source.
  • Hyacinths should not be cut down off the bulb. They actually last longer if left on the bulb.
  • Do not put Daffodils in a vase with other flowers. They secrete a substance that kills other flowers when in the same vase.