Rosemary Potatoes

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The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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No garden should be without a bush of rosemary, with its calm year-long beauty and its fragrant green spikes. Old lore has it that you should not buy rosemary, but wait to be given it by a friend.


  • 2 lb (900 g) potatoes, peeled and cut into even sizes
  • 4 tablespoons olive oil
  • 2 oz (50 g) butter
  • Sea salt
  • 3 sprigs rosemary
  • 2 cloves garlic, finely chopped


Brown the potato pieces in the oil and butter and put in the oven with the salt, rosemary and garlic cloves.

They will cook in a hot oven (gas mark 7/425°F/220°C) in about 45 minutes. Serve with roast meat or eat on their own.

‘Turnips and Potatoes etc., that grow almost on the top and surface of the earth are better than other roots and more familiar to our natures than such as grow deeper in the ground, because they participate more of the influences both of the air and sun than the others.’

From The Way to Health by Thomas Tryon, 1683.

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