Roast Potatoes with Olive Oil, Rosemary and Garlic

Name: Roast Potatoes with Olive Oil, Rosemary and Garlic
Ingredients: 2 heads of garlic, broken into cloves, unpeeled and bruised; 300 ml/½ pint pure olive oil (not virgin); salt and pepper; salt and pepper; 900 g/2 lb floury potatoes, peeled and cut into 2.5-cm/1-inch chunks; 1 tbsp red wine vinegar; a few rosemary sprigs

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                

Ingredients

          
  

Method

                                                