April 06, 2017
Dinner, Side Dishes, Vegetables,
Garlic, Potatoes , 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Passover, Rosh Hashanah, Sunday Dinner, Winter, Weeknight Meals, Oven Roast, Stove Top, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Herbs more
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"From one of our national supermarkets monthly magazine Dec.'16."
Preheat oven to 200C.
Place the potato in a large saucepan and cover with cold water and season well with salt ad place over high heat and bring to the boil and cook for 10 minutes or until slightly tender and drain in a large colander, shaking the colander to roughen the surface of each potato.
Heat the oil in a large flameproof roasting pan over high heat.
Season potato and add to the pan and cook, turning, for 5 minutes or until potato is light golden and remove from heat.
Sprinkle potato with rosemary and arrange the garlic around the potato in the pan and roast, turning occasionally, for 30 minutes or until potato is golden brown and crisp.
Serve with extra rosemary.
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