Name: Slow-roasted rosemary and garlic potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 kg small waxy potatoes (Charlotte, Yukon Gold); 4 tbsp extra-virgin olive oil; 4 sprigs fresh rosemary; 6 garlic cloves, unpeeled, lightly crushed; 1 tsp flaky sea salt; Freshly ground black pepper

I

Ingredients for 4

Scale

1 kgsmall waxy potatoes (Charlotte, Yukon Gold)
4 tbspextra-virgin olive oil
4 sprigsfresh rosemary
6 garliccloves, unpeeled, lightly crushed
1 tspflaky sea salt
Freshly ground black pepper

II

Method

I
Preheat oven to 210°C (410°F).
II
Halve the potatoes if larger than a walnut. Pat completely dry — wet potatoes steam instead of crisping.
III
Toss with 3 tbsp of the olive oil, salt, and pepper in a heavy roasting pan.
IV
Strip half the rosemary leaves and scatter over the potatoes. Tuck in the whole sprigs and the garlic cloves.
V
Roast 30 minutes, turning once halfway.
VI
Drizzle with the remaining oil and roast another 10–15 minutes until deeply golden.
VII
Discard the woody rosemary stems. Serve immediately.

III

Notes & variations

Fresh rosemary is essential — dried burns and turns acrid at this temperature. If you want extra crisp, parboil the potatoes 8 minutes first, then shake in the colander to rough up the edges before oiling.

Culinary use only

This is a culinary recipe. It is not medical advice. Some plants have contraindications or interact with medication — check the linked plant profile before use, and consult a healthcare professional for medicinal questions.

IV

Featured from the herbarium

1 plant

Rosemary

Salvia rosmarinus

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V

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