I’m kind of obsessed with potatoes and probably (definitely) eat far too many of them. My excuse is that it’s down to my Irish genes and I’m powerless to them. It’s not my fault that I ate a plateful of roast potatoes at Christmas! Anyway, this is one of my favourite potato dishes that I first tried at a Zizi’s restaurant, where I also got the idea to serve them in the little bucket. I’m usually against serving food on anything other than a plate but I couldn’t resist on this occasion.
This recipe is really simple and involves no par-boiling or peeling. You simply need to chop the potatoes in halves, toss in oil, garlic, rosemary, salt and pepper, roast for 30 minutes and they’re ready. So simple and quick to prepare.
- 1 kg charlotte potatoes
- 3 tbsp garlic-infused olive oil
- A few sprigs of rosemary
- Salt and pepper, to taste
- Preheat the oven to 200c.
- Cut the potatoes in halves, or quarters, depending on their size. Add to a bowl or ziplock bag and toss with the olive oil, rosemary, salt and pepper until the potatoes are thoroughly coated in the oil.
- Transfer to a roasting tray and arrange the potatoes so the flat side is facing down. Top with more salt if needed and roast for 30 minutes until the potatoes are golden brown the skins start to shrivel.
- Serve and enjoy!