Rosemary roast potatoes

Rosemary roast potatoes

This super easy potato side dish goes perfectly with pretty much anything, especially beef and pork.


4 – 6 medium sized potatoes, cut to wedges

3 sprigs of rosemary

2 tbsp extra virgin olive oil

salt and pepper to taste

Rosemary roast potatoes ingredients


1. Preheat the oven to 225°C/gas mark 7/425°F.

2. Pick the leaves from the rosemary sprigs and place the leaves in a bowl together with potato wedges.

3. Add olive oil and some salt and black pepper. Mix well.

4. Transfer the potatoes to a baking tray. Cook in the hot oven for 25 minutes until golden and cooked through.

5. Taste and add salt if needed.





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