Oven Roasted Potatoes
Servings 2
Equipment
- 2 Large bowls one filled with water
- Large oven-safe tray
- Sharp knife
- Chopping-board
Ingredients
- 2 tbsp Salt
- Rosemary stalks
- Garlic
- Extra virgin olive oil EVOO
- Water
- 6 Large potatoes In Australia we love to use Royal Blue potatoes with red skin
- Salt
Instructions
- To make the roasted potatoes, peel the skin off and cut them into your preferred size, placing them in the bowl of water once cut.
- Then, rinse and drain the potatoes once again and put them into a clean bowl.
- Sprinkle a few pinches of fine salt over the potatoes, rubbing it over them really well, mixing it through using your hands.
- Transfer the potatoes into an oven safe baking tray and spread them out, before adding a few short rosemary stalks and garlic cloves (with the skin still on, making a small slit with a knife).
- Braise the roasted potatoes at a medium heat on the stove top, mixing and turning them with a fork every so often, for up to 15 minutes.
- Place the braised potatoes in the oven to cook for up to 30 minutes or until they are crispy and golden.
- Once the roasted potatoes are cooked, remove them from the oven.