Gluten Free Roast Potatoes with Rosemary and Garlic Recipe

Posted , in Snacks

Serves: 6

Prep Time: 25 MINS

Cook Time: 45 MINS

Gluten Free Roast Potatoes with Rosemary and Garlic Recipe

No Sunday dinner is complete without a crispy roast potato, with a hit of garlic and a sprinkling of thyme. You can prepare your potatoes in advance, reading for popping in the oven.


INGREDIENTS

  • 2.5kg Maris Piper potatoes, peeled
  • 5 cloves garlic, peeled
  • 3 sprigs of rosemary
  • 3 tbsp olive oil
  • Salt
  • Pepper
* This recipe is vegetarian 

WHAT YOU NEED TO DO

  1. Preheat the oven to 200 degrees. Chop your peeled potatoes into your preferred potato size, usually quartered, then put in a pan of cold salted water. Make sure that your potatoes are all cut to roughly the same size so that they all cook together.

  2. Bring the pan to the boil, (don’t put the potatoes into boiling water, it’s doesn’t work as well!) then simmer for around 15 minutes or until you can insert a knife into a potato and it’s softened, but not crumbling.

  3. Once they’re softened, drain the water out of the pan, using a colander. You can fluff up your potatoes by gently shaking them in the colander, this will help to get the nice little crispy bits! Put the potatoes back into the pan then replace the lid for a few minutes, to allow the potatoes to dry out and cool.

  4. Meanwhile, squash your garlic cloves with the side of your knife, this will help to release the flavour. In a large roasting tray, pour in 2 tbsp of the olive oil and scatter in the garlic before popping in the oven on the middle shelf, to heat up for 5 minutes.

  5. Remove the tray from the oven, the garlic will be starting to sizzle now. Carefully tip in the potatoes and spread them evenly in the pan. Pour over the remaining olive oil and season well with salt and pepper. Throw in the sprigs of rosemary and put into the oven for 30 minutes.

  6. After half an hour, remove the tray from the oven and using a spatula, gently move the potatoes around to help them cook and crisp up evenly. Return to the oven, and if you haven’t got anything else in the oven, turn up the heat to 220 degrees, for a further 15 minutes. Don’t worry too much if you have other things in the oven that won’t allow you to turn up the heat!

  7. After 45 minutes, check that the potatoes are all crisped up before transferring to a serving dish. Enjoy as a side with your roast dinner.

Older Post Newer Post

Did you like this recipe? Leave a comment

Please note, comments must be approved before they are published