Oh wow, potatoes. They just hit the spot. For an extra special occasion (or just because for no reason what-so-ever) I like to roast them. Roasting brings out their depth, their natural nurturing sweetness and transforms them into something incredibly delicious.
There are lots of ways to do roasties, although I always prefer to use a minimal amount of oil (either olive oil or coconut oil) – just enough to give them a nice little bit of crisp, without feeling drenched or saturated in the stuff.
Today I am sharing my rosemary version…
The first step is to chop your potatoes into even sized cubes (or sort of cubes as best you can).
Leave this skin on (just given them a clean if needed). I always leave the skins on for extra nutrition. Did you know there is a fabulous concentration of nutrients directly underneath the skin? So you definitely want to keep that intact.
Toss them in a bowl with the rosemary, a dash of olive oil, sea salt and pepper…
You can use fresh rosemary if you have it available. Be sure to chop it as finely as possible before mixing it in. If you have a small seed mill, then you might even try chopping it down in this first. Fresh is nice as it really connects you with that delightful, cleansing aroma and energy.
Dried rosemary also works fine in this recipe.
Not only is rosemary a delicious addition to healthy cuisine, but it also supports our health in so many different and unique ways. Some of these benefits have been tried and tested through the ages, passed down from generation to generation. Some benefits have even been tested by science. One thing for sure is that fresh rosemary is a real gift to be embraced by anyone living in a temperate or Mediterranean region… It is jam-packed with benefits, check it out here for more on that… Rosemary’s Amazing Health Benefits
Anyway, back to the recipe. Pop your potatoes on to an oven tray and spread them out evenly, ready for roasting. Next, place the tray into a hot pre-heated oven to do its magic…
The roasting time will depend on the size of the potatoes and what your oven is like. If you have a fan assisted oven, they will cook a little quicker. Put them on a high shelf.
You can leave them unattended for the most part although it’s a good idea to turn them over with a metal spatula a couple of times during the roasting period.
When they are nicely tanned, you know they are ready.
These roast potatoes work a treat for any dinner, although they a particularly welcomed for special occasions like Christmas or Thanksgiving.
- 1kg of organic potatoes
- 1 large sprig fresh rosemary
- Drizzle of olive oil
- 1 teaspoon of sea salt
- Big twist of black pepper
- Finely chop the rosemary with a sharp heavy knife or a nut/seed grinder. If you are using dried rosemary, then it is probably already broken down in to tiny pieces.
- Make sure the potato skins are clean. Leave the skins on and then chop into even cubes of around 2cm squared ( 3/4 of an inch squared).
- Toss the potatoes until evenly coated, in a bowl with rosemary, a dash of olive oil (I might only use a couple of teaspoons worth for this), salt and pepper.
- Spread evenly on a baking tray or oven dish and then pop into a pre-heated oven on a high shelf for up to an hour. I use gas mark 7 (425F or 220C). Roasting time will vary depending on whether you use a fan assisted oven or how efficient the oven is in general. You know they are ready when they start to look tanned. If your oven isn't very good at roasting, then pop under the grill (broiler) for a few minutes at the end to tan them off (using a metal tray only - no glass under the grill please).
- Turn the potatoes a couple of times during the roasting period with a metal spatula.
- Serve immediately and enjoy!