I moved this site over to a new server on the weekend (I say “I”, it was SCSE’s amazing webmaster Colin who did it). This is all good and shiny and wonderful, but it did mean that all the posts I’d saved as drafts for this week were lost into the ether because I’m an idiot who doesn’t heed warnings.
This was supposed to be the recipe for the amazing garlic, balsamic and oregano roasted lamb I posted about on Facebook over Easter.
Instead, it’s the recipe for the rosemary roasted potatoes I served with it. It’s still a damn good recipe, though, and works beautifully with almost anything. If you don’t like rosemary, just omit it and you’ve got a recipe for perfectly roasted potatoes. You can use oil or Fry Light – I use Fry Light usually and they still turn out perfectly.
Start by pre-heating the oven to 220C and putting a roasting tray in the oven. Then peel some floury potatoes and cut them into medium sized chunks. Put in a pan of boiling, salted water and boil until they are so soft they slide off a fork inserted into their centre. The softer these potatoes are at this stage, the better. Be brave.
Drain them, then return them to the saucepan. Shake to rough up the edges and leave them to steam dry for 5 minutes.
If you’re using oil, when you leave the potatoes to steam pour it into the hot roasting tin and put it back into the oven to let it get hot.
Take a few sprigs of rosemary, remove the leaves and finely dice.
When the potatoes are dry, if you’re using Fry Light spray lots into the saucepan and sprinkle in the rosemary. Add a good pinch of salt (I love Maldon) and shake again to coat the potatoes in rosemary and salt. Then tip into the hot pan. If you’re using oil, turn the potatoes carefully to coat them. If you’re using Fry Light, spray well again to make sure they’ve covered.
As you can see, I was roasting carrots at the same time!
Roast for 30-40 minutes. Every 10 minutes or so I take them out and re-spray them/toss them in the oil again to ensure even coverage.
To serve, pop in a warmed bowl with more rosemary leaves scattered across the top.