The potatoes really take on the flavour of the garlic, olive oil and rosemary, and go beautifully with grilled lamb or beef.



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800g Nicola potatoes, washed
olive oil
3 cloves garlic
2 sprigs rosemary
salt and pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place the potatoes in a baking tray coated with olive oil.

Smash the garlic cloves with the heel of your hand (you don't need to peel them), and place them in the tray with the potatoes. Sprinkle the rosemary in the pan and add a good pinch of salt and pepper.

Put the pan in a preheated oven at 250°C (or 230°C for fan forced) for 25 minutes.