Rosemary Roast Potatoes with Onion recipe

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12/12/2011

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Rosemary Roast Potatoes with Onion recipe

A scrumptious recipe for Rosemary Roast Potatoes with Onion

Ingredients

2 kg medium sized potatoes, scrubbed, do not peel
2 medium onions, peeled and cut into small wedges
1/4 cup (60 ml) olive or canola oil
3 T (45 ml) fresh rosemary needles, stripped from the stem
1 T (15 ml) Ina Paarman's Rosemary & Olive Seasoning

Directions

Preheat oven to 180C.

Cut potatoes into 4 wedges. Place in a mixing bowl, together with onion wedges, and oil. Sprinkle with fresh rosemary and Seasoning and toss everything together to coat evenly.

Decant into a big flat ovenproof dish. Bake for 1 hour until brown and crisp.

Comments

VARIATIONS

Use fresh origanum leaves stripped from the stem instead of rosemary and season with Ina's Potato Spice. Before baking, sprinkle with one crumbled feta wheel.

Pour 1 cup of fresh cream, diluted with 1/2 cup of water, to which you have added 1 x 25 g sachet of Ina Paarman's Liquid Vegetable Stock over the vegetables before baking. Season with Potato spice.

Servings

Serves 8

By: Ina Paarman

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