Small cubes of potato roasted until crisp and tossed in garlic and rosemary butter. Serves 4.
800g
3tbsp
1tsp
2clove
leaves from 2 sprigs1tbsp
25g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 800g | — | — | |
| 2 | | 3tbsp | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 2clove | — | — | |
| 5 | | 1tbsp | leaves from 2 sprigs | — | |
| 6 | | 25g | — | — |
Turn the oven to 200 °C (180 °C fan).
Lay the potatoes on the chopping board.
Floury potatoes · 800 g
Tip them into a large roasting tin (about 30 × 40 cm).
Drizzle over the olive oil.
Extra-virgin olive oil · 3 tbsp
Add the salt and turn the cubes with the spatula until they are coated, then spread them out in one layer.
Salt · 1 tsp
Using oven gloves, put the roasting tin in the oven.
Roast for about 40 minutes, until golden and crisp; shake the tin halfway through.
Using oven gloves, take the roasting tin out.
Lay the garlic cloves on the chopping board.
Garlic · 2 cloveCrush each clove lightly with the flat of the knife and pull off the skin.
Lay the rosemary leaves on the board.
Fresh rosemary · 1 tbspMeanwhile, put the butter in the small saucepan.
Unsalted butter · 25 g
Melt it over a low heat.
Add the garlic and rosemary and cook gently for 1 minute, stirring, without letting the garlic brown.
Pour the butter over the hot potatoes and turn them with the spatula to coat.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 200 °C (180 °C fan).⏱ 15 min |
| 2 | 800 g | | Lay the potatoes on the chopping board.⏱ 10sResultFloury potatoes |
| 3 | Floury potatoesstep 2 |  | Peel the potatoes with the peeler.⏱ 2 min 30sResultPeeled potatoes |
| 4 | Peeled potatoesstep 3 | | Cut them into 1.5 cm cubes.⏱ 4 minResultDiced potato |
| 5 | Diced potatostep 4 | | Tip them into a large roasting tin (about 30 × 40 cm).⏱ 15sResultDiced potato |
| 6 | 3 tbsp | | Drizzle over the olive oil.⏱ 10sResultOiled potato cubes |
| 7 | 1 tsp | | Add the salt and turn the cubes with the spatula until they are coated, then spread them out in one layer.⏱ 30sResultPotatoes ready to roast |
| 8 | — | | Using oven gloves, put the roasting tin in the oven.⏱ 10sResultPotatoes ready to roast |
| 9 | — | | Roast for about 40 minutes, until golden and crisp; shake the tin halfway through.⏱ 40 minResultCrisp roast potato cubes |
| 10 | — | | Using oven gloves, take the roasting tin out.⏱ 10sResultCrisp roast potato cubes |
| 11 | 2 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 12 | Garlicstep 11 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 40sResultPeeled garlic cloves |
| 13 | Peeled garlic clovesstep 12 | | Chop them finely.⏱ 40sResultFinely chopped garlic |
| 14 | Finely chopped garlicstep 13 |  | Put them in the small bowl.⏱ 10sResultFinely chopped garlic |
| 15 | 1 tbsp | | Lay the rosemary leaves on the board.⏱ 5sResultFresh rosemary |
| 16 | Fresh rosemarystep 15 | | Chop them finely.⏱ 30sResultChopped rosemary |
| 17 | Chopped rosemarystep 16 | | Add it to the bowl.⏱ 10sResultGarlic and rosemaryused in step 20 |
| 18 | 25 g | | Meanwhile, put the butter in the small saucepan.⏱ 10sResultUnsalted butter |
| 19 | — | | Melt it over a low heat.⏱ 1 minResultMelted butter |
| 20 | Garlic and rosemarystep 17 | | Add the garlic and rosemary and cook gently for 1 minute, stirring, without letting the garlic brown.⏱ 1 minResultGarlic and rosemary butter |
| 21 | Garlic and rosemary butterstep 20 | | Pour the butter over the hot potatoes and turn them with the spatula to coat.⏱ 30sResultPotatoes and garlic butter |
| Total Time | 52 min | ||
| Nutrient | Per serving |
|---|---|
| 295kcal | |
| 5g | |
| 16g | |
| 5g | |
| 36g | |
| 2g | |
| 5g | |
| 595mg |
Small cubes of potato roasted until crisp and tossed in garlic and rosemary butter. Serves 4.
What you’ll doYou will roast small cubes of potato until crisp, then toss them in butter cooked with garlic and rosemary.
