Whether you want to jazz up your Sunday roast or are just after a new side to go with grilled fish or poultry, these rosemary roasted potatoes are a great option.
These rosemary roasted potatoes are a fresh, vibrant, fuss-free alternative to traditional roast potatoes. New potatoes are at their best from April to July and will often be cheaper when they are in season. When new potatoes are out of season, you could also use normal potatoes cut into smaller chunks or vegetables like swede and celeriac. Sprinkle with fresh parsley before serving for a pop of green.
Ingredients
- 2kg new potatoes, large potatoes halved
- 1 bunch rosemary
- 3tbsp olive oil
- 2tbsp butter
- 20g feta cheese, to serve
WEIGHT CONVERTER
Method
- Preheat the oven to 200C/Gas 7. Boil potatoes, remove and drain. Place in a roasting dish, drizzle over olive oil and rosemary and cook for 20-30mins.
- Remove and allow to cool slightly before topping with the herbs and feta and serving with your roast dinner, grilled meat and fish or even as part of a barbecue salad spread.
Top tips for making these rosemary roasted potatoes
To make this delicious side dish vegan, simply switch the butter for extra oil and replace the feta cheese with a vegan alternative.
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