Potatoes with garlic and rosemary

A great side dish. Goes great with a roast. If you don’t have to meet anyone within the following 24 hours, peel and eat the garlic, it’s delicious. Otherwise fish it out and throw it away. The potatoes will still retain a distinct but not overpowering garlic kick. Serves 4

Potatoes with garlic and rosemary finished dish

Potatoes with garlic and rosemary finished dish

  •   4  medium  potatoes — diced
  •   1  head  garlic — separated into cloves, but not peeled
  •   2  sprigs  rosemary — removed from the stalk and roughly chopped
  •   olive oil
  •   coarse sea salt
  1. Fry the potatoes and garlic in a little olive oil over a medium heat
  2. When nicely brown and cooked through (about 25 mins) , throw in the rosemary
  3. Season with sea salt and serve immediately.

 

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