Rosemary is surprisingly easy to grow (trust me, I’m no gardener and mine has thrived). So consider popping a cutting in some soil and having it on hand to add its wonderful aroma to dishes like these roast rosemary potatoes, which are great served alongside any grilled meat, poultry or seafood. I find the secrets to getting roast potatoes crisp are high heat and not salting them until after they’re cooked. A great potato makes a big difference too, like the heirloom varieties grown by The Gourmet Potato in the Southern Highlands of NSW. Their red blush are perfect for roasting, try a mixture of skin on and peeled for the colour contrast! As this is a side dish, the wine match will depend largely on the meal it accompanies … but if I was being indulgent and curling up in front of the TV with a bowl of roast spuds for dinner (has been known to happen), I’d want a glass of Scorpo’s textural pinot grigio Bestia rosé with it!
Serves 6 as a side dish
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