Golden, crunchy roast potatoes with fluffy centres, finished with rosemary, garlic and Nevadillo Blanco extra virgin olive oil. An ideal accompaniment to a traditional Sunday roast.
Serves: 4–6
Preparation: 15 minutes
Cooking: 60 minutes
Ingredients
- 1.5 kg Maris Piper potatoes
- 5 tbsp Nevadillo Blanco extra virgin olive oil
- 4 garlic cloves, lightly crushed
- 3 sprigs fresh rosemary
- 1 tbsp fine semolina, optional
- Sea salt
- Freshly ground black pepper
- 1 tbsp Nevadillo Blanco EVOO, for finishing
Method
- Preheat the oven to 210°C / 190°C fan.
- Peel the potatoes and cut them into evenly sized pieces.
- Place in salted cold water, bring to the boil and simmer for 8–10 minutes. The edges should soften without the potatoes breaking apart.
- Drain thoroughly and leave them to steam-dry for five minutes.
- Return the potatoes to the saucepan. Add the semolina, cover and shake gently to roughen the edges.
- Pour five tablespoons of Nevadillo Blanco EVOO into a roasting tray and heat it in the oven for five minutes.
- Carefully add the potatoes, season and turn until completely coated.
- Roast for 30 minutes, then turn each potato.
- Add the garlic and rosemary. Roast for another 25–30 minutes until deeply golden and crisp.
- Season with sea salt and finish with a light drizzle of Nevadillo Blanco EVOO.