Onion-Rosemary-Garlic-Roast-PotatoesBy Alethea Mauro

Who doesn’t love a good baked potato?! They are cheap as chips (pardon the pun), taste great and are so versatile – perfect with a sunday roast, a side dish in summer or even an afternoon snack!  These ‘taters tick all the boxes – taste great, look great and have the all important crispy skin.


1 kg potatoes, washed thoroughly

2 tspn garlic powder

2-3 sprigs of fresh rosemary (or 2 tsp dried), coarsely chopped

3 cloves garlic, crushed

olive oil to drizzle

sea salt


Pre-heat oven to 180 degrees.  Line a large baking tray with baking paper.

1. Cut potatoes in  half, lengthways.  Using a sharp knife, cut a criss cross pattern into the flesh right down to skin, but being careful not to cut through the potato skin.  Place the potatoes onto the prepared baking tray.

2. Evenly distribute the crushed garlic and rosemary over the potatoes.  Drizzle olive oil over the potatoes and then sprinkle with the onion powder.

3. Place potatoes in oven and bake until golden brown and crisp (approximately 1 hour).  Sprinkle with sea salt and enjoy!



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