The Best Roast Potatoes with Rosemary & Garlic

It’s so close to the holiday I can almost taste it. SO CLOSE GUYS.
I’m not even doing anything particularly exciting but sometime you just need a break, ya know?

Also, I’m going through a potato phase at the mo. I mean, it is autumn right now which means COMFORT FOOD, so that kinda explains it I guess. I’ve literally been sneaking potatoes into anything and everything. Roast sweet potato salads, potatoes in miso soup, roasting potatoes as a snack – the list could go on forever to be honest!

And don’t know if you can tell (you can totally tell) but I got super into photographing the rosemary – it’s just so gorgeous!

The Best Roast Potatoes vegan, dairy free, gluten free
Serves 2

This is such a great side dish – crispy roast potatoes with a fluffy interior are perfect for the colder months when you are craving something warm and comforting. Feel free to omit the rosemary and garlic, but I adore the flavour it gives!

4 baby potatoes (more commonly used are Maris Piper potatoes, but I like small potatoes for maximum crispy exterior!)
Extra virgin olive oil (you can also use goose fat or duck fat)
Bunch of rosemary
2 cloves of garlic, crushed
Salt and pepper, to taste
1 teaspoon cornstarch

Preheat your oven to 190ºC and cover tray with olive oil, then put in oven.

Cut the potato into chunks and boil for about 15 minutes until soft.

Once boiled, drain the potatoes and shake them in the pan so the edges become fluffy. (This can also be done with a fork.)

Add cornstarch, garlic and rosemary and mix together.

Place in pan and put in oven for 15-20 minutes until they are brown on one side. Flip them around and place in oven for another 10 minutes.

Serve straight away with a sprinkling of salt.

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