Rosemary potatoes

Cook these rosemary potatoes in the same roasting tin as your meat, to save time and oven space.

By The GH Kitchen TeamPublished: 14 November 2012

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Good Housekeeping

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Yields:

Prep Time:

5 mins

Cook Time:

1 hr 20 mins

Total Time:

1 hr 25 mins

Ingredients

6 large baking potatoes, about 1.8 kg (4lb), peeled and halved
6
rosemary sprigs
2 Tbsp.
olive oil

Directions

1. Step 1
  Preheat the oven to 200°C (180°C fan) mark 6. Put the potatoes, rosemary sprigs and olive oil in a roasting tin. Season well, then carefully toss the potatoes in the oil. Cover the tin with foil and pierce it a few times with a knife.
2. Step 2
  Cook for about 1 hr. Remove the foil, then continue to cook for another 20min to allow the potatoes to brown. Transfer to a warmed serving dish.

Get ahead

Peel and half the potatoes up to 24hr ahead. Put in a bowl of cold water, cover and store in the fridge. Complete recipe.

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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