Recipe Notes | Rosemary Roasted Parmentier Potatoes

A super fast alternative to traditional roasted potatoes, we love these quick rosemary parmentier potatoes and my goodness do they taste incredible.

Method

We used King Edward potatoes and pre-heated the oven to a fan setting at 200C. While the oven was heating up, we peeled and cubed the potatoes.

Then simply add them to a baking tray with a good drizzle of olive oil and shake around to cover evenly with the oil.

Season with a little salt and pepper and then place in the oven.

The potatoes are quick – it’s a hot temperature and they should take around 30 minutes. Around 5 minutes before the end add some chopped rosemary and shake around in the tray. Place back in the oven for the final few minutes.

You don’t want the rosemary to fizzle out in the high temperature so if you even add them at the last second they will still be delicious.

You could add a few cloves of squashed garlic too.

We served these with the perfect roast chicken and a roasted veggie winter salad – click here to see.

Images: HM