Small plates
Roasted Potatoes with Rosemary
BY
Anjali Tiscia
Dec 23, 2024
Favourite
Ingredients
3 large potatoes, e.g. russet, sebago, red or yukon gold
2 tbsp extra virgin olive oil
1 tbsp dried rosemary herb
1 tsp smoked paprika
1/4 tsp cumin powder
1/4 tsp coriander seed powder
Salt, to taste
Method
STEP 1
Preheat the oven to 180°C.
STEP 2
Wash and peel the potatoes and then cut them into large chunks.
STEP 3
Steam the cut potatoes for ~10 minutes or until soft (or boil if preferred). We choose to steam to prevent the nutrients from being lost in the boiling water.
STEP 4
Once cooked, remove from the steamer and transfer the potatoes to a baking dish and allow them to cool down. The cooling down process will increase the overall cook time and is optional, however it increases the resistant starch content of the potatoes which helps to feed our beneficial gut bugs but also reduces the absorbed carbohydrate and calorie content and so we recommend it.
STEP 5
Once cooled, drizzle over the extra virgin olive oil, season with the salt, spices and rosemary. Toss to coat well, shaking the baking dish to roughen up the potatoes. Add extra olive oil if needed.
STEP 6
Bake in the oven at 180°C for 20-30 minutes or until potatoes are crispy and golden brown.
STEP 7
Remove and season with additional salt if needed before serving.
