Method
1
Preheat oven to 180C or 160C fan. Place potato, onion and garlic in a roasting pan. Drizzle over oil, toss and top with rosemary.
2
Bake for 30 mins, turning once, until tender. Scatter over breadcrumbs and bake for another 10 mins, until golden. Serve.
This is a really simple way to enjoy roast potatoes with a crunchy twist. They also go well with roast meats and seafood.
Ingredients
1 kg Desiree or pontiac potatoes, peeled, cut into chunks
2 Red onions, cut into thin wedges
4 Garlic cloves, bruised
2 tbsp Extra virgin olive oil
3 Rosemary sprigs
½ cup Fresh breadcrumbs (35g)
Ingredients
1 kg Desiree or pontiac potatoes, peeled, cut into chunks
2 Red onions, cut into thin wedges
4 Garlic cloves, bruised
2 tbsp Extra virgin olive oil
3 Rosemary sprigs
½ cup Fresh breadcrumbs (35g)
Directions
1
Preheat oven to 180C or 160C fan. Place potato, onion and garlic in a roasting pan. Drizzle over oil, toss and top with rosemary.
2
Bake for 30 mins, turning once, until tender. Scatter over breadcrumbs and bake for another 10 mins, until golden. Serve.
