These classic roast potatoes from Women’s Weekly are perfect as a Christmas side. They’re par-boiled, steamed or microwaved and then smothered in oil with the addition of butter, garlic and rosemary and placed in the oven for 50 minutes or until deliciously brown and crispy. Pair these brown beauties with rosemary salt and your guests are sure to be lining up for more. It’s the perfect accompaniment to the main. Just add a couple of salads if you’re catering for a crowd.
For another roast potato recipe, try these crispy roast potatoes with salt and vinegar. For other warming vegie side dishes, whip up these carrots with walnuts and cauliflower or gin and orange roasted carrots.
Ingredients
Method
Preheat oven to 220°C.
Boil, steam or microwave potatoes for 5 minutes; drain. Pat dry with paper towel; cool 10 minutes. Gently rake rounded side of potatoes with the tines of a fork.
Place par-cooked potatoes, cut-side down, in a single layer, on an oiled oven tray. Brush with oil and dot with butter; add garlic and rosemary. Roast, brushing occasionally with oil mixture on the tray, for 50 minutes or until potatoes are browned and crisp.
Meanwhile, make rosemary salt: Combine the salt and rosemary; season to taste with freshly ground black pepper.
Serve potatoes and garlic sprinkled with rosemary salt.
This is an edited extract from ‘The Australian Women’s Weekly: The Christmas Collection’, published by Are Media, $45.
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