Rosemary Potatoes

This is quite a simple way of preparing potatoes, but it goes with so many things and is really tasty.

December '02

Ingredients

· Enough large waxy potatoes for the number of people you are feeding. · A good handful of fresh rosemary · 8 tablespoons Olive oil · Salt & Pepper · 1 teaspoon ground-paprika · 1 teaspoon cumin seeds

Method

· Peel and boil the potatoes until just cooked
· Put an ovenproof dish with the oil in the oven
· Get the oven to 250°C
· Slice the cooked potatoes into 1cm think slices. You’ll need to be very careful as they will break easily
· Carefully place the slices into the very hot oil
· Season with a little salt and black pepper.
· Cook for about 10 minutes
· Turn the potatoes
· Season again and sprinkle with the paprika and cumin seeds
· Strip the rosemary leaves from the woody stalks and sprinkle the leaves over the potatoes.
· Put back in the oven and cook for another 10 minutes until well browned.

Dave Wardell

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