Sliced rosemary potatoes


Ingredients 5
Servings 6
Time

Ingredients

  • 6
    potatoes
  • 15
    ml
    fresh rosemary
  • sea salt and milled black pepper
  • 45
    ml
    olive oil
  • 125
    ml
    boiling water
 

Method

 
Slice potatoes evenly, lengthways and place in a 24 cm diameter ovenproof dish. Sprinkle with fresh (or 5 ml (1 tsp) dried) rosemary , sea salt and milled black pepper to taste, olive oil and boiling water. Cover with foil and bake at 180 ºC for 1 hour. Remove lid and bake until top is golden.
 

Read more on: starch  |  bake
 

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