Crisp Roast Potatoes
Recipe type: Roast
  • 4-5 Dutch Cream Potatoes
  • ¼ – ½ cup of Extra virgin olive oil
  • 4-5 cloves of garlic
  • 3 sprig of rosemary without the stems
  1. Preheat the oven to 250C.
  2. Clean the potatoes and cut them into golf-ball sizes. Place them in a saucepan and cover with cold water, adding a bit of salt. Bring to a simmer. Cook for about 20 minutes or until the potatoes are tender. Drain and let sit to cool. They can be refrigerated to roast later if desired.
  3. minutes prior to roasting, put the roasting tray in the oven with the oil to preheat. Add the potatoes to the hot oil, tossing them to coat. Season with sea salt and pepper.
  4. Cook for 30 minutes, giving it a stir halfway through. Using a masher or fork, gently crush the potatoes a little until they split slightly. Roast for another 10 minutes and add the garlic and rosemary. Cook until crisp.
Recipe by Harvest Hub at