Rosemary being intensely aromatic perfectly accentuates this purple tuber united with the characteristic pungency of garlic.
By Radhika Penagonda
- 1 lb purple potatoes
- 1-2 tbsp extra virgin olive oil
- 1 tsp fresh rosemary leaves (about 1 sprig), minced
- 2 garlic cloves or per taste
- freshly ground black pepper
- sea salt
- baking tray
- aluminium foil to line the tray
- Preheat oven to 400°F
- Line baking tray with aluminium foil and either brush or spray some olive oil.
- Wash, dry and quarter the potatoes into wedges. To easily release rosemary leaves, hold the end of the sprig in one hand and pull the leaves backwards in a swift motion. Hold them all together to chop.
- To easily mince garlic, let’s use the “smash the garlic clove with the knife” trick. Place the chef’s knife sideways on the garlic clove with one hand and smash it against the cutting board with the other palm as the hammer. Then peel and run your knife back and forth like a saw to chop/mince it.
- In a large mixing bowl, quickly combine all the ingredients, salt being the last (to avoid sogginess) making sure that all the potato wedges are well coated with olive oil, herb and spices.
- Arrange the wedges facing up on the baking tray and bake for 20 mins or until edges are brown and crisp and fork tender.
- Do not over bake or leave the potatoes in the oven longer than the baking time or they’ll shrink.