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Roasted New Potatoes with Rosemary & Garlic
Roasted new potatoes with rosemary and garlic – Fluffy on the inside, crispy on the outside, really delicious and very simple to prepare.
Active Time: 3 minutes
Cook Time: 30 minutes
Total Time: 33 minutes
Servings: 4 people
INGREDIENTS
- 750 g baby new potatoes - you can use larger new potatoes - but you will need to chop them smaller or increase the cooking time
- 1 tbsp olive oil
- A couple of sprigs of rosemary
- A few cloves of garlic
- Salt
INSTRUCTIONS
- Preheat the oven to 220ºC/200ºC fan.
- If you have any larger potatoes, chop them so that they are all roughly equal in size.
- Place the potatoes in a large baking tray and toss the potatoes in the olive oil (1 tbsp).
- Season with salt.
- Smash the garlic (a few cloves) - No need to peel the garlic, it just needs to be smashed a little to release the flavour. I simply give them a couple of bashes with a rolling pin.
- Scatter the garlic and rosemary over the potatoes.
- Place in the oven and cook for 30 minutes until the potatoes are soft and tender - It's a good idea to turn the potatoes halfway through the cooking time to help them cook evenly.
- Once cooked, remove from the oven and serve.
NUTRITIONAL INFORMATION
Calories: 175kcal | Carbohydrates: 32g | Protein: 3g | Fat: 3g | Sodium: 11mg | Potassium: 789mg | Fiber: 4g | Sugar: 1g | Vitamin C: 37mg | Calcium: 23mg | Iron: 1.5mg
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.