FROM THE “AGA BARBY OUTDOOR DINING RECIPE COLLECTION”
Great, simple and an easy dish, looks good and tastes great! I always make this dish when I have friends round in the summer.
In the winter months I often make them as an alternative to roast potatoes, serving them with a shoulder of lamb big Sunday lunch!
I am very fortunate to have an endless supply of Rosemary in my garden! I recommend if you don’t have a Rosemary plant and you enjoy the herb buy one! its looks pretty in little flower decorations for the table!
Preparation time 10 mins
Cooking time 25 – 30 mins
As many as you require small sized potatoes wash and cut into quarters (can use whole baby new potatoes)
4 long big sprigs of Rosemary.
Several cloves of garlic unpeeled and one whole bulb (optional)
HOW TO IMPRESS
Wash and quarter potatoes and place on oiled baking tray, scatter unpeeled garlic cloves, rosemary, sprinkle with paprika, salt and black pepper. If you do go for the whole bulb place in the middle of the tray and drizzle with olive oil! when cooked it is like potato and just squeezes out of the skin.
Coat the potatoes with olive not to much or they will go mushy! Place in top hot AGA oven for 10 to 15 mins make sure the potatoes are not sticking. Return to the bottom AGA oven and roast till crispy round the edges and soft inside.
Tip don’t let them stick to the tray, keep an eye on them for the first few minutes.
Garnish with more fresh Rosemary and serve as a side dish or delicious on its own! YUM YUM!!