Christmas Rosemary Roast Potatoes

These potatoes taste like Christmas lunch even if the rest of the menu is chaos. Reliable, fragrant, and no fresh herbs required.

Serves: 3 to 4 Prep time: 10 minutes Cook time: 40 minutes

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Ingredients

• 750 g potatoes, baby or chopped into chunks

• 1 to 1½ teaspoons rosemary flakes

• 3 to 4 garlic cloves, crushed

• Olive oil

• Salt

• Black pepper

• Optional: a little butter or lemon juice at the end

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Instructions

1. Heat the oven to 200°C. Yes, actually wait for it.

2. Boil the potatoes in well-salted water until just tender. Drain and let the steam escape.

3. Shake the potatoes in the pot to rough up the edges. This is how you get crispness without praying.

4. In a bowl, mix olive oil, rosemary flakes, garlic, salt, and pepper.

5. Toss the potatoes in this mix until well coated.

6. Spread on a baking tray in one layer. Space matters.

7. Roast for 35 to 45 minutes, turning once, until golden and crisp.

8. Finish with a small knob of butter or a light squeeze of lemon if you want a brighter finish.

Important rosemary-flake wisdom

• Crush the flakes lightly between your fingers before using. This wakes them up.

• Do not overdo it. Dried rosemary is bossy.