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Crispy rosemary potatoes

Recipe from: 10/1/1997 12:00:00 AM
Ingredients 6
Servings 4
Time 15 minutes


  • 700
    potatoes, peeled and cubed
  • 50
  • 30
    olive oil
  • 225
    small onions, peeled and halved
  • 15
    coarse salt
  • 30
    fresh rosemary sprigs


40 minutes
1. Parboil potatoes for 5 minutes, then drain. Place butter and oil in a roasting pan and heat in a preheated oven at 200 ºC for 2 minutes. 2. Place potatoes and onions in the roasting pan, stir to coat with butter and oil, and sprinkle with salt and 15 ml rosemary. Return to the oven and bake for 30 minutes. 3. Remove from the oven, sprinkle with the rest of the rosemary, and serve immediately. Rosemary potatoes go well with lamb or pork chops.

Read more on: starch  |  bake

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