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Rosemary potatoes

Ingredients 4
Servings 4


  • 4
    medium potatoes
  • coarse salt
  • 30
    olive oil
  • rosemary needles


Scrub potatoes with a stiff brush and dry thoroughly. Roll in coarse kitchen salt. Place in oven 15 minutes before you start cooking pork ribs or 15 minutes after lamb ribs (see glazed spareribs recipe). Bake at 180 ºC, uncovered, for 45 minutes. Remove, cool slightly, then halve potatoes lengthways, sprinkle with salt and brush liberally with 30 ml (2 tbsp) olive oil. Sprinkle with a few rosemary needles. Return to oven, alongside ribs, and crisp under the grill for 12 to 15 minutes.

Read more on: starch  |  bake

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