Inca Gold Potato Roasties
These scrumptious, crisp potatoes are ideal for a side dish to any beef, lamb, chicken or fish dish. The smokiness of the paprika with the rosemary and crushed garlic makes for the perfect spud combination.
Ingredients
- 1 bag Wilcox Inca Gold potatoes
- 1 tbsp Olivado extra virgin olive oil
- 2 cloves garlic crushed
- 1 tsp of smoked paprika
- Salt and pepper
- 1 large sprig of Superb Herb Fresh rosemary
- Extra drizzle of Olivado extra virgin olive oil
Instructions
- Preheat oven to 220°C.
- Quarter the unpeeled potatoes and place on a baking tray.
- Drizzle with the olive oil then sprinkle over the garlic, paprika and toss then season.
- Lay the rosemary sprig on top of the potatoes and place in the oven. Cook for 20-25 minutes or until golden brown. Toss twice during cooking time.
- Serve with another drizzle of olive oil and more salt and pepper to taste.
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