- Chats and Pontiac Potatoes
- 1 Cup Fresh (chopped) or Dried Rosemary
- 2 Tablespoons of crushed Garlic (or minced)
- 1 Tablespoon of Paprika
- 1 Teaspoon of Salt
- Olive Oil
Place empty baking dish into 200C oven.
Depending on the size of the potatoes – leave uncut or cut into smaller pieces. Peeling is not required.
Add the rosemary, garlic, paprika and salt.
Drizzle potatoes with Olive Oil and toss making sure all are covered with a generous amount of oil.
Pour potatoes into the hot baking dish. And cook for 40mins to 1 hour. Throughout the cooking process, toss with wooden spoon.
Alternatively; you can use any dried herbs desired. If wanting to prepare earlier, all the above can be put into a freezer bag, tied up and tossed, this will also stop the potatoes from colouring and going brown.
This is also great to take to outdoor BBQs too.