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Rosemary Potatoes

This is quite a simple way of preparing potatoes, but it goes with so many things and is really tasty.

December '02

Ingredients

Enough large waxy potatoes for the number of people you are feeding.
A good handful of fresh rosemary
8 tablespoons Olive oil
Salt & Pepper
1 teaspoon ground-paprika
1 teaspoon cumin seeds

Vegetarian Rosemary Potatoes

Method

Peel and boil the potatoes until just cooked
Put an ovenproof dish with the oil in the oven
Get the oven to 250C
Slice the cooked potatoes into 1cm think slices. You’ll need to be very careful as they will break easily
Carefully place the slices into the very hot oil
Season with a little salt and black pepper.
Cook for about 10 minutes
Turn the potatoes
Season again and sprinkle with the paprika and cumin seeds
Strip the rosemary leaves from the woody stalks and sprinkle the leaves over the potatoes.
Put back in the oven and cook for another 10 minutes until well browned.

Dave Wardell

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