br>Meanwhile, for the rosemary potatoes, place potatoes in a baking pan. Toss
For the rosemary potatoes, preheat the oven to 425\
emaining 4 T butter.
Rosemary potatoes:
preheat oven to 325
Place potatoes on a baking sheet; spray
).
Toss potatoes and 2 sliced onions with rosemary and olive
eef.
Mix the potatoes with the garlic, rosemary and 1 2
Wash the potatoes and cook in plenty of
inutes.
Meanwhile, combine potatoes, remaining oil, rosemary, garlic and sea salt
Peel the potatoes and cut into small chunks.
side.
To make the potatoes: Preheat the oven to 325
Preheat oven to 220\u00b0C.
Line a baking tray with foil and then baking paper and spread potatoes on the tray in a single layer and scatter with rosemary leaves and ross with a decent slurp of olive oil until potatoes are thoroughly coated and cover loosely with foil and roast for 20 minutes.
Remove the foil, reduce the oven to 200C and cook for 35 to 40 minutes until golden brown.
Sprinkle with sea salt to serve.
baking sheet, and transfer potatoes to sheet.
Drizzle oil
In a large pot of boiling, salted water cook potatoes until just tender, drain well.
In a large bowl toss potatoes with remaining ingredients.
Transfer to a baking sheet and roast at 375 degrees for 25 minutes until browned and fragrant.
b>potatoes and add to the onions browning on both sides add rosemary
he water heats, cut the potatoes in half (do not peel
Place potatoes in medium saucepan.
Cover with water; bring to a boil.
Boil the potatoes until just tender when pierced with small sharp knife.
Cool.
Peel potatoes.
Cut lengthwise into 1/2-inch thick slices.
Prepare barbecue at medium-high heat or preheat broiler.
Brush potatoes with oil.
Sprinkle with rosemary, salt and pepper.
Grill potatoes until beginning to turn brown or about 4 minutes on each side.
Makes 4 servings.
In a large skillet, cook and stir the garlic and rosemary in the olive oil for 1 to 2 minutes over medium heat.
Add potatoes, salt and pepper.
Cook for 5 minutes, stirring occasionally. Reduce the heat to medium-low and cook about 20 minutes more, turning often, until the potatoes are brown and crisp.
Garnish with the rosemary sprigs, if desired.
Makes 3 to 4 servings.
Shake potatoes and onions in olive oil, salt and pepper. Layer in dish with rosemary sprigs between every 2 layers (or every layer if strong rosemary flavor is desired).
Dot garlic cloves around potatoes.
Bake at 350\u00b0 until potatoes are tender.
Preheat oven to 200\u00b0C or 400\u00b0F.
Brush a large baking dish with oil .
Remove the leaves from the rosemary sprigs, discard the stems, chop roughly. Set aside.
Place a layer of potatoes in the baking dish. Sprinkle over a little of the garlic and rosemary. Season with some salt and pepper.
Repeat adding potatoes and seasoning.
Drizzle over the oil.
Bake, stirring frequently for 45 minutes to one hour, or until the potatoes are tender and lightly browned.
s roasting, quarter potatoes.
Toss with oil, rosemary, remaining 1 1