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Roast Potatoes with Rosemary  Veg  HT ACC  English 55mins

 

 

Serves 4     Hot  Vegetarian  Vegan  Vegetables Herbs   Accompaniment   Gluten Wheat Dairy Free  Eggless  England British  Europe

 

Ingredients:

4 Large Baking Potatoes, peeled and quartered

4 teasp Dried Rosemary, crushed

4 tbsp Olive Oil

3 Garlic Cloves, crushed (optional)

  

Instructions

 

1. Place the potatoes in a large saucepan. Cover with cold water and bring to the boil. Cook for 10 minutes.

 

2.  Preheat the oven to 200C, 400F, Gas mark 6

 

3. Drain the potato well, return to the pan and add the  olive oil, rosemary and crushed garlic (if used). Toss well to coat the potatoes thoroughly.

 

4. Place the potatoes on a baking tray and roast in for about 40 minutes, turning a couple of times during the cooking period, until golden brown and crispy on the outside.

 

A little more special to accompany a roast, especially at Christmas or Easter.

 

 

More Vegetable Accompaniment  Recipes  |   What's in Season  |  Growing Vegetables

 

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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