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Rosemary Potatoes

COOK TIME
50 mins
PREP TIME
5 mins
SERVINGS
4-6
RATE THIS RECIPE
(124)
Clare and Jess' Rosemary Potatoes
TODAY
COOK TIME
50 mins
PREP TIME
5 mins
SERVINGS
4-6
RATE THIS RECIPE
(124)

Ingredients

  • 2 pounds small new potatoes, cut in half if large
  • 3 sprigs rosemary
  • 1 whole head garlic, cut in half
  • Sea salt
  • Freshly ground black pepper
  • 1 splash white wine
  • 1 cup extra virgin olive oil
  • Chef notes

    I stole this recipe from my mom! It's so simple and can be prepared ahead for parties. It's great to make with kids and the parchment pouches save on washing-up time, too!

    Technique tip: Only use waxy potatoes for this recipe. They hold together better and won't fall apartment after steaming.

    Swap option: Try other vegetables like carrots, beets, leeks or any of your favorite veggies.

    Preparation

    1.

    Preheat the oven to 450ºF.

    2.

    In a large bowl, add the potatoes, rosemary and garlic, season with salt and pepper. Toss the ingredient together to ensure all the seasoning is mixed well.

    3.

    Lay out a sheet of aluminum foil, about 3-feet long. Fold in half so that it is a double layer.

    4.

    Place the potatoes into the middle of the foil and fold over the edges so that you have an envelope. Add a splash of wine and seal.

    5.

    Place the pouch on a baking tray and place in the oven for 40 minutes or until the potatoes are cooked (you should be able to poke a knife through them easily).

    6.

    Uncover the foil from the top and return to the oven for about 10 minutes or until they are golden brown.

    7.

    Remove the cooked potatoes from the oven, drizzle with the olive oil and serve.