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Maggie Beer

Roasted Potatoes with Rosemary

Maggie Beer's Roast Potatoes with Rosemary is a simple recipe to cook those perfect roasted potatoes, perfect for a Sunday roast with the family.

Step 1: Preheat the oven to 210C.

Step 2: Scrub the potatoes well then place into a large saucepan. Cover with cold water and a pinch of salt and place over a high heat. Place lid on the pot and bring to a low boil, then lower the heat to medium and cook for 15 minutes or until just tender.

Step 3: Drain the potatoes, then cut in half or into quarters, depending on the size.

Step 4: In the meantime, pour the fat and Extra Virgin Olive Oil into a shallow baking dish and place the dish in the oven to heat. Remove the baking dish from the oven, add potatoes to the dish and sprinkle with sea salt.

Step 5: Toss well to ensure the potatoes are well covered with fat and place the tray back into oven.

Step 6: Roast for 10 minutes, then add the rosemary.

Step 7: Turn the potatoes and roast for a further 15 minutes, or until golden and crispy. Remove from the oven and serve.

Ingredients

  1. 1.2kg waxy potatoes (such as nicola, dutch creams kipfler or desiree)
  2. a pinch salt
  3. 3 tbspn duck fat
  4. 1/4 cup rosemary leaves stripped

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