Potatoes with Chilli, Garlic and Rosemary (SF)

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Potatoes with Chilli, Garlic and Rosemary

 

 

1.5 kg (3 1/3 lb) desiree potatoes (see note), peeled, cut into 4

cm (1 1/2 " ) thick wedges

1 tablespoon (4 tsp) rosemary leaves, finely chopped

1 long red chilli, deseeded, finely chopped

3 garlic cloves, finely chopped

1/2 teaspoon sea salt

1/2 cup olive oil

 

 

1. Preheat oven to 180 C (350 C).

 

2. Place potatoes in a large saucepan. Cover with cold water. Cover

and bring to the boil over medium-high heat. Cook, uncovered, for 5

minutes (potatoes should still be firm). Drain potatoes in a colander.

Set aside in the colander for 5 minutes to allow the surface to dry.

 

3. Meanwhile, combine rosemary, chilli, garlic, sea salt, cracked

black pepper and oil in a small bowl. Stir to combine.

 

4. Place potatoes, in a single layer, in a large, heavy-based roasting

pan. Drizzle rosemary mixture over potatoes. Toss gently to coat.

 

5. Roast for 1 hour, turning every 20 minutes, or until crisp and

golden. Serve.

 

 

 

NOTE: Coliban, pontiac and sebago potatoes are also suitable for this

recipe.

 

 

 

Serves 6.