Garlic & Rosemary, Crispy Roast Potatoes With Skins

Prep Time 5

Cook Time 55

Total Time 1

Course Side Dish

Cuisine American, British

Servings 4

Calories 450 kcal

6-8 large potatoes, skins scrubbed Use white or red baking potatoes, or fluffy potatoes.
1 large whole bulb garlic Use 2 if you love garlic or can only find small bulbs.
2 Tbsp fresh rosemary Finely chopped.
2-3 Tbsp coconut oil Extra virgin, organic is best.
Salt and pepper To taste.

Scrub your potatoes and chop into 4-6 pieces with skins on.
Simmer potatoes in a large pan of salted water until completely soft.
Meanwhile turn oven on to 190C (375F) and begin your other prep.
Remove all cloves from your garlic bulb and place on a chopping board. With the blunt side of a heavy chopping knife, squash the cloves down into the chopping board to release their flavours. You do not need to squash too much , just enough for them to break open.
Any loose skins that fall off, just throw away, otherwise you can leave the clove skins attached if you so wish.
Chop your fresh rosemary finely with your chopping knife.
About 5 minutes before your potatoes are cooked, add your large pan to the top half of your oven with the coconut oil in. Let it get hot!
Once your potatoes are fully cooked, drain as well as you can. Do not leave excess water in there if you can help it.
Shake potatoes about a little in the saucepan to 'roughen' edges up, as this helps with crispiness.
Add your potatoes to your hot pan, along with your garlic, rosemary, and salt and pepper to taste. Gently combine well.
Cook your roast potatoes for around 30 minutes, or until golden.
Gently turn half way through cooking time to redistribute the herbs and spices
remove from oven and serve immediately to keep them as crispy as possible.

Keyword crispy roast potatoes, garlic-rosemary roast potatoes