Roasted Potatoes with Rosemary
Roasted potatoes with rosemary is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes by Spoonsparrow!
Ingredients
- 800 g waxy potatoes
- Salt
- 300 g chestnuts
- 2 carrots
- 2 sprigs Rosemary
- 2 tbsp plant oil
- Sea salt
- pepper (ground)
Instructions
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1.
Wash the potatoes and cook in boiling salted water for 20-25 minutes. Preheat the oven to 250°C (482°F) fan-forced. Score the chestnuts crosswise and roast in the preheated oven until the shells crack open and the nuts are tender, about 20 minutes.
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2.
Remove, let cool slightly, then peel off the shell and skin. Peel the carrots and use a vegetable peeler to cut fine ribbons. Drain the potatoes, rinse with cold water, dry, peel, and quarter them.
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3.
Wash the rosemary, shake it dry, and strip the needles from the stems. Heat oil in a pan and fry the potatoes while turning for 5 minutes. Add the chestnuts, carrot ribbons, and rosemary; cook another 5 minutes. Season with salt and pepper, serve in small bowls.
