Roast rosemary potatoes
Ingredients
- 800g potatoes peeled
- 100g melted Kerrygold Pure Irish Salted Butter
- 2 tablespoon rosemary, finely chopped
- sea salt and freshly ground black pepper
Directions
- Preheat the oven to 200°, 400° F or Gas Mark 6.
- Cut the potatoes in half or in quarters if they are very big: they should all be similar in size. Put them into a saucepan and fill one third of the way with water. Bring to the boil and cook for 8-10 minutes then drain at set aside.
- Place the butter in a frying pan over a hot hob. When the butter is melted, stir in the rosemary and the crushed garlic.
- Place the potatoes into the frying pan using a spoon, and gently scoop the rosemary and garlic butter over the potatoes. Turn the potatoes until they are golden in colour.
- Transfer the potatoes to a roasting dish and pour the remaining flavoured butter over the potatoes. Place in the pre-heated oven for 25 minutes. Until the potatoes have a lovely crispy skin and are cooked through.
