One of the things that make me feel good about winter (this is a very short list) are roast vegetables. There’s nothing like them – whole roast beetroot with a splash of balsamic vinegar; pumpkin so sweet it hurts, served with thick wedges of a creamy cheese; kumara on its own, because it is amazing. However, my heart really belongs to the simple, unpretentious, roast potato. Infinitely satisfying, comforting and tasty.
This recipe/method captures what is great about potatoes. It is extremely easy, and the potatoes come out fluffy and crisped. Carrying on the theme of simplicity, the flavours are fragrant and select. Aromatic rosemary and onion combine with flakes of sea salt to give potatoes that you can just keep eating. Serve as a side to any dinner, as a dinner itself paired with a salad or some steamed vegetables, or as a hearty lunch.
Rosemary and Onion Roast Potatoes (serves 3)
15 small potatoes, washed but not peeled, suitable for baking
1 tablespoon of dried or fresh rosemary
1/2 onion, finely diced
Sea salt flakes
3 bay leaves (optional)
Heat water in a large pot and boil the potatoes whole until they are just tender. Preheat the oven to 200 degrees celsius. Place the potatoes in a baking tray with a splash of oil, then sprinkle the onion, rosemary, bay leaves, pepper, and a generous amount of salt over them. Bake, shaking occasionally, until the skins are brown and crisp (around 20-25 minutes).