Rosemary roasted potatoes with rosemary oil

Rosemary roasted potatoes with rosemary oil

Juliet Bidwell provides the inspiration to spice up our side dishes and present a festive meal with a tantalising twist...

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Cooking time:

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Serves: 6

1kg potatoes, peeled and cut into equal sizes

5tbsp olive oil

2 sprigs rosemary

salt and pepper

rosemary oil

4 fresh rosemary sprigs

1tsp salt

50ml olive oil

For families around the Weald, settling down together to enjoy a succulent roasted turkey on Christmas Day is the highlight of the culinary calender. But why stick to the traditional format year after year? Creative caterer Juliet Bidwell provides the inspiration to spice up our side dishes and present a festive meal with a tantalising twist...

  1. Pre-heat the oven to 200°C
  2. Boil the potatoes for 10 minutes until the edges just start to break down a bit and then drain well.
  3. Heat the oil and two sprigs of the rosemary in the roasting tin until piping hot and then toss the potatoes in the oil, season with salt and roast for about 45 minutes, or until golden brown, turning occasionally.
  4. To make the rosemary oil; place the rosemary and salt in a pestle and grind until the rosemary breaks down. Add a little oil and continue grinding the rosemary paste, adding the remaining oil. Add black pepper to taste.
  5. This makes plenty but keeps well in the fridge.
  6. Before serving the potatoes, spoon a little of the rosemary oil over the potatoes.

Based in Kent, Juliet's Catering creates innovative, creative and individually designed menus for a range of events including weddings, charity balls, dinner or drinks parties and social occasions. To find out more, visit www.julietscatering.co.uk or call 01797 270347.

Published:
Photographs: David Merewether
Recipes:
Recipes Type: Main Courses