Ingredients
- 1kg Red Jacket potatoes
- 2 tablespoons fresh rosemary leaves, finely chopped
- 1 tablespoon sea salt
- 2 bunches baby (Dutch) carrots, trimmed, peeled
- 6 brown pickling onions, peeled, quartered
- 1/4 cup extra virgin olive oil
Directions
- Step 1
Preheat oven to 200C/180C fan-forced. Line 2 large baking trays with baking paper.
- Step 2
Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 8 to 10 minutes or until just tender. Drain. Set aside for 5 minutes or until cool enough to handle. Cut potatoes into large pieces.
- Step 3
Meanwhile, combine rosemary and salt in a small bowl.
- Step 4
Arrange potato, carrot and onion in a single layer on prepared trays. Drizzle with oil. Season with pepper. Toss to coat. 5 Roast for 40 minutes or until golden and tender, sprinkling with rosemary salt in the last 10 minutes of cooking time. Serve.
Serving size: 4Recipe courtesy of taste.com.au