Rosemary Roast Potatoes Recipe

You will need:

1kg baby chat potatoes

2 tablespoons of Australian Olive Oil

3 level teaspoons of Budgee dried Rosemary

(You can use 3 fresh sprigs, just trim and chop finely)

2 teaspoons of Budgee Gourmet Garlic Salt


Step 1

Preheat oven to 220°C. Bring a large saucepan of water to the boil over high heat. Add potatoes. Cook for 10 minutes or until almost tender. Drain and pat dry with paper towel. Allow potatoes to cool for 10 minutes.


Step 2

Cut potatoes in half or smash them slightly with a fork to let the flavour in, then place in a bowl. Add oil and 3 level teaspoons of Budgee dried rosemary (or fresh) to potatoes. Toss to coat.


Step 3

Spread potatoes, in a single layer, in a lightly greased roasting pan. Roast, turning once, for 35 minutes or until golden and tender. Season with Budgee Gourmet Garlic Salt. Serve.


Tip: Add a generous dob of butter prior to roasting for a super crispy & buttery finish to your Potatoes. 

Written by Joan Kambouris