Name: Stephanie Alexander’s roasted rosemary potatoes
Yield: 6-8
Ingredients: 1.5 kg Desiree potatoes, peeled; 2 tbsp finely chopped rosemary, plus extra sprigs to serve; 125 ml (½ cup) extra-virgin olive oil; 8 unpeeled garlic cloves, smashed with back of a knife

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Ingredients

1.5 kg Desiree potatoes, peeled

2 tbsp finely chopped rosemary, plus extra sprigs to serve

125 ml (½ cup) extra-virgin olive oil

8 unpeeled garlic cloves, smashed with back of a knife

Method

Preheat oven to 200°C fan-forced. Cut potatoes into quarters or sixths, depending on size, and rub completely dry. Combine rosemary and oil in a large bowl, then drop in potato and massage well to coat. Spread potato out over 2 large baking trays and add garlic. Bake for 45 minutes, swapping trays halfway through cooking, until potato is tender and golden. Season and serve at once scattered with extra rosemary.

Stephanie Alexander Chef and author

Stephanie Alexander has long been a defining figure in Australian food, celebrated for her work as a chef, author and champion of kitchen literacy. She first earned acclaim through a series of influential restaurants before becoming one of the country’s most trusted culinary voices in print. Her seminal book The Cook’s Companion remains a staple in home kitchens nationwide.

Ingredients

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