Description
Rosemary is one of those wonderfully useful herbs that earns its space in the garden. It has a strong, fragrant flavour and a little goes a long way.
The needle-like leaves can be used fresh or dried and pair especially well with potatoes, roast vegetables, chicken, lamb, breads, and marinades. You can also add a whole sprig to soups or stews and simply remove it before serving.
A little tip: Strip the leaves from the woody stem before chopping. If you’re using a whole sprig to flavour a dish, leave it intact so it’s easy to fish out later.
Rosemary Roast Potatoes
Ingredients
500 g potatoes
2 sprigs fresh rosemary
2 tablespoons oil
Salt
Black pepper
1 clove garlic, optional
Method
Heat your oven to 200°C.
Cut the potatoes into chunks and place them in a roasting dish.
Strip the rosemary leaves from the stems and roughly chop. Add to the potatoes with the oil, salt, pepper, and garlic if using.
Toss everything together and roast for 35 to 45 minutes, turning once, until golden and crispy.
Tammy’s tip: Don’t be shy about bruising or chopping fresh rosemary. Breaking the leaves helps release that wonderful smell and flavour.
