Ingredients

  • 800g potatoes (Maris Pipers or King Edwards), peeled
  • 100g melted Kerrygold Pure Irish Salted Butter 454g
  • 1 clove of garlic, crushed
  • 2 tablespoon rosemary, finely chopped
  • sea salt and freshly ground black pepper
Print recipe

Directions

  1. Preheat the oven to 200°C or Gas Mark 6.
  2. 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.
  3.  Place the butter in a frying pan over a hot hob. When the butter is melted, stir in the rosemary and the crushed garlic.
  4. 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.
  5. Transfer the potatoes to a roasting dish and pour the remaining flavoured butter over the potatoes.
  6. Place in the pre-heated oven for 25 minutes, until the potatoes have a lovely crispy skin and are cooked through.

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