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While most people have jumped on the banting and low carb diet, crispy garlic and rosemary roasted potatoes have remained a staple in my home.
There are a few things in life as satisfying as warm and crispy roasted potatoes, and although I am able to pass on many other staple foods, potatoes are here to stay.
One thing I’ve noticed is that there is a bigger variety of fresh potatoes available in New Zealand compared to South Africa. There are around 15 varieties of potatoes to choose from, and deciding on which one is best can be a super daunting process. A local New Zealand owned company named Wilcox, which has been operating since 1954 provides most of the varieties available. They have put together information and guidelines on the various potato options.
Top Tips for Potatoes
WHAT TO LOOK FOR IN POTATOES
Wilcox says to choose potatoes that have no cuts, bruises, green patches, or shoots. A smooth looking potato is not necessarily better than a misshapen one.
HOW TO KEEP POTATOES FRESH
Place the potatoes in a cardboard box, paper bag, mesh bag, or basket to ensure good ventilation. Store in a dry location, away from sunlight.
WHICH POTATO VARIETY SHOULD I BUY
Buy potatoes suited for end-use. Wilcox cook-test potatoes and then label them accordingly. That way you can be confident that the potato will cook as expected.
Easy Crispy Rosemary and Garlic Roasted Potatoes
As a side dish the general rule of thumb is around 115g per individual. For a family of 4 roughly 450g should do. I always make more, as there is bound to be few snacked by each family member before we formally sit down for our meal.
The potatoes are peeled and cut and first boiled in salt water for 10 minutes. The water is drained and the edges are scuffed using a colander or sieve. You preferably need a stainless steel one such as this so you can really scuff the edges nicely. The olive oil, crushed garlic, and roughly chopped rosemary are then shaken in a tightly sealed glass jar. (I find it convenient to mix items with olive oil by shaking it in a jar). The olive oil mix is then poured over the potatoes. Finish with salt and pepper to taste. I added Mrs Roger’s garlic and herb salt as well.
Place in the oven and roast for approximately 25 minutes or until potatoes are cooked and golden brown.
Until next time!
Easy Crispy Rosemary and Garlic Roasted Potatoes
Equipment
- Oven
- Siff or colander
- Roasting Tray
- Glass Jar (Small)
- Sharp Knife
- Small Pot
Ingredients
- Potatoes Peeled and Quartered
- 4 Tbsp Olive Oil
- 1 Sprig Fresh Rosemary Chopped
- 1 Clove Fresh Garlic Minced
- Salt To Taste
- Pepper To Taste
- Garlic and Herb Salt Optional
Instructions
- Preheat oven to 200°.
- Peel and quarter the potatoes.
- Bring medium sized pot with salt water to boil.
- Boil potatoes for 10 minutes.
- Drain the water and scuff the edges using a colander or siff.
- Combine olive oil, garlic and rosemary in jar and shake well.
- Pour olive oil mix over potatoes and add salt and pepper to taste.
- Place in the oven and roast for approximately 25 minutes or until potatoes are cooked and golden brown.
Notes
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