Rosemary & garlic potatoes with baby carrots

Posted in Local food

Rosemary & garlic potatoes with baby carrotsImage by Ben Dearnley

Ingredients (5)

  • 4 garlic cloves, skin on
  • 2kg desiree potatoes, peeled, cut into 2cm pieces
  • 1/2 cup (about 1 bunch) fresh rosemary leaves
  • 125ml (1/2 cup) olive oil
  • 4 bunches baby (Dutch) carrots, trimmed, peeled
Nutrition info

Method

  • Step 1 Preheat oven to 200°C. Use the back of a knife to bruise the garlic. Place the garlic, potato, rosemary and 80ml (1/3 cup) of oil in a large bowl. Season with salt and pepper. Toss to combine.
  • Step 2 Divide the mixture between 2 baking trays. Bake on top and middle shelves of oven, shaking occasionally and swapping trays halfway though cooking, for 40 minutes or until golden.
  • Step 3 Meanwhile, place carrots in a baking dish. Drizzle over the remaining oil. Season with salt and pepper. Toss to coat. Bake on bottom shelf of oven for 35 minutes or until tender. Serve.