CHILI leaderboard
Discount Offers Leaderboard
My 1st Years – leaderboard
AK club – leaderboard
Piccolo Tomatoes December 2018
Please log in to view this recipe
  • Free e-recipe book on sign up
  • Access to exclusive recipes & content
  • Exclusive offers on AK products
  • Great competitions and prizes
  • Never miss a thing with our newsletter

sign up

Ingredients

  • 2 sprigs of rosemary (approx 8cm long), leaves removed.
  • 4 tbsp olive oil
  • 4 tbsp sunflower oil
  • 900 g new potatoes, halved if large

Method

  1. Chop or crush 3/4 of the rosemary leaves and mix with the oils in a large bowl. If possible, leave to infuse for 1 hour.
  2. Preheat the oven to 190c/375F/Gas 5/170 Fan. Toss the potatoes in the oil then transfer to a roasting pan that will hold them in one single layer. Drizzle over any oil left in the bowl.
  3. Roast the potatoes for 45 minutes, turning over halfway through. Meanwhile finely chop the remaining rosemary leaves.
  4. When the potatoes are browned and tender remove from the pan with a slotted spoon and sit on a clean baking sheet. Sprinkle with salt and the rosemary before serving.
Please log in to view this recipe
Forgot Password?

sign up