Simple savoury flavours the whole family will enjoy at home, or perhaps even on a picnic to Bongoyo island.
This rosemary potato bake can be made days in advance and reheated before serving.
There’s not much more to say about this simple, versatile dish, so let’s get down to business.
30 small new potatoes, washed
2 green onion, sliced
1 sprig rosemary, chopped
3 cloves garlic
2 Tbsp. olive oil
1. Preheat oven to 200 degrees Celsius. With a sharp knife, puncture potatoes in several spots to accelerate the cooking process. Arrange them in a ceramic or glass baking dish so they do not overlap.
2. While the potatoes bake for 25 minutes, in a blender mix the remaining ingredients.
3. After the 25 minutes are up, pour the rosemary mixture over the potatoes and lightly toss until all the potatoes are coated. Bake for an additional 10 minutes. Season with sea salt and pepper to taste and serve and garnish with fresh rosemary.