Easy Garlic & Rosemary Spuds Recipe


Serves 2-3 people as a side dish

You will need

500g Charlotte potatoes

Big glug of olive oil

A few sprigs of rosemary

3 cloves of garlic

Rock salt

Cracked black pepper



Preheat oven to 200 degrees

Slice your potatoes in half, I like to do mine lengthways.

Place pan on stove to boil and add potatoes, boil for 10 minutes then strain and get rid of any excess water.

Put a big glug of olive oil into an oven proof dish, chuck in your potatoes, salt and pepper and get your hands in there, giving your potatoes a good lather.

After washing your hands, add in your sprigs of rosemary. With the side of a knife crush your garlic gloves so that they split then add these to your dish.

I like to slightly crush my potatoes with a masher – and for some reason I always think this makes them taste better, but this isn’t exactly elegant!

Place dish in oven and cook for 25-30 minutes, or until a lil’ bit crispy.

Serve immediately.




*All fresh produce supplied by Sharps of Sheffield

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