This week’s recipe comes from Sophia from Melbourne. She writes:
‘Hi Rosie! I’m Sophia, I’m 11 years old, and from Melbourne! My recipe is Crispy Rosemary Roast Potatoes! My family and I make these all the time and they’re delicious! I recently broke my wrist, so I won’t be cooking for a while, but I thought that other kids around Australia would like to make this with their Mums and Dads!”
Well, first up Sophia: thank you! Secondly: we hope your wrist gets better soon. That must really interfere with your cooking! (Not to mention school work!!).
We made these potatoes the other night, and they are delicious. Perfect for these cool winter nights we are having. Also, how good is rosemary? When it’s baking it makes the whole kitchen smell scrumptious.
1 kilogram of Creme Royale potatoes- Washed of dirt(You can find them pretty much anywhere!)
1 cup of rosemary leaves (They don’t have to be fresh)
1/2 a cup of olive oil
1/4 cup of sea salt
Finely chopped garlic (optional)
- Set the oven to 200 degrees Celcius fan forced
- Line a large baking tray or sheet with tinfoil and drizzle some olive oil on top of the foil
- Chop up your potatoes whatever size you like
- Put your potatoes in a large pot full of water and boil for about ten minutes. This is optional, it will just take a lot longer for the potatoes to bake if you choose not to do this
- Put your chopped up potatoes on your baking tray/sheet and drizzle the 1/2 cup of olive oil on top and mix the potatoes around to get the oil on all of them. Add more oil if you need to
- Mix together your rosemary and salt in a ramekin or small bowl and pour the mixture over the top of the potatoes. Again, add more if you feel like it
- Mix in your spice with the potatoes.
- Put your potatoes in the oven until they are cooked and crispy, about 20-30 minutes (it also depends on your oven). If you prefer a more burnt or crispy potato, then cook them for longer.
Sophia said these are great with balsamic chicken, but we had them with garlic baked salmon and they were really yummy. We used fresh rosemary from the herb garden and also added a squeeze of lemon juice. Thanks for the recipe Sophia, we hope your wrist is better soon and you can get back to baking! 🙂
Rosie’s Tip of the Day:
We par-boiled our potatoes like Sophia suggested. Another tip is if you give them a little shake in the saucepan after you’ve boiled and drain them, it ‘roughs’ them up a little bit, and you get lots more crispy edges!
Squaffability (a fancy way to say how delicious they were): 5/5
Chances Your Brother and Dad Will Go Back For Seconds: 5/5
Suitability For A Cold Winter’s Evening: 5/5
Kid Friendly: 3/5 … you’re going to want to get some help with the boiling water and the hot oven.