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 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 Crookwell. 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
- 1kg potatoes
- 2 red onions, peeled
- ⅓ cup extra virgin olive oil
- 2 stalks rosemary, plus extra for garnish
- Salt flakes and freshly ground black pepper, to taste
- Preheat oven to 200°C.
- Meanwhile, scrub potatoes well, or peel them if you prefer. If they’re large, cut them into big chunks. Pat them dry thoroughly.
- Cut onions into slim wedges.
- Pour half the oil into a baking dish, add potato, onion and rosemary leaves.
- Add remaining oil and toss well to coat everything in the oil.
- Sprinkle generously with pepper (no salt at this stage).
- Place in the oven for 30 minutes, then give them a good stir and return to the oven for another 20-30 minutes, until potatoes are crisp and golden.
- Sprinkle generously with salt, garnish with a sprig of rosemary and serve immediately.