Wednesday 20 June 2007

Recipe: Potatoes Roast with Sage & Rosemary

This goes perfectly with roast Pork, Veal, or Chicken.

For Four.

Ingredients: 6 medium sized potatoes (waxy in texture in best); 4 large cloves of Garlic; 1 oz Butter; 2 tablespoons Olive Oil; 3 large Sage leaves; 2 sprigs of Rosemary; Salt.


1. Pre-heat the oven to 200 degrees C. As it heats up, place a roasting dish in the oven with the Butter and Oil inside it, to allow the Butter to melt.

2. Peel the Potatoes and cut each one into half a dozen pieces.Once the Butter has melted in the roasting dish, add the Potatoes to the dish and stir them around to coat thoroughly in Oil and Butter. Add the Garlic cloves (unpeeled) and stir again.

3. Finely slice the Sage leaves, and strip the Rosemary needles from their stems. Add the sliced Sage and the needles to the roasting dish, add salt to taste, and stir thoroughly once more.

4. Roast for 30-40 minutes, until the potatoes are nicely browned on the outside. During this time, stir the potatoes once every ten minutes, to ensure they don't stick to the pan(If they show signs of doing so, loosen them with a knife; if necessary, add a little more Oil)

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