Roasted Rosemary and Garlic Potatoes

Rosemary and garlic combination is marriage made in heaven, though both are strong and over powering flavors still they compliment each other so well like a perfect couple. These potato wedges are super easy to make and end result is crisp from outside and tender from inside potato wedges.


4 Large Potatoes, washed and dried
2 Sprigs of Fresh Rosemary, chopped
5 Cloves of Garlic, slightly smashed
2 tsp Red Chilly Flakes
2 Spring Onion Greens, chopped
Salt and Pepper (to taste)
4 Tbsp Olive Oil
1 Large Zip Lock Bag


Cut the potatoes into wedges with skin on.
Place the potato wedges on a microwave safe plate and microwave for 5 minutes.
Place all the ingredients except potatoes into a large zip lock bag and toss to mix.
Once the potatoes come out of the microwave place them in the zip lock bag with the rosemary mixture, give it a nice shake and let stand for 10 minutes or you can leave them overnight in the fridge so that the warm potatoes can absorb all the flavor of the garlic, rosemary and olive oil.
Preheat oven to 230 degrees Celsius and place a large non stick baking sheet lined with aluminum foil into the oven to get extremely hot (this is so that potatoes wont stick and they get very crisp).
Bring out the tray from oven and adjust potato wedges in it. Make sure there is enough space between wedges so that each piece can get cooked properly.
Roast potatoes for 30 minutes or until crispy golden brown, turning them once after 15 minutes so that both sides get crispy golden brown.
Serve hot with Thai Sweet Chilly Sauce!!!


Originally published 9/12/13

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