John Myers
Rosemary Potatoes with Grill Torches
The perfect rosemary potatoes with grill torches recipe with a picture and simple step-by-step instructions.
- 8 Potatoes
- 4 tablespoon Extra virgin olive oil
- 4 Rosemary sprigs
- Black pepper from the mill
- Salt
- 50 ml White wine dry
- 13 Black olives with stone
- 1 Solo garlic finely chopped
- Coarse sea salt
- 4 Grill torches from the specialist butcher’s shop
- Thoroughly clean the potatoes, preferably brushing them; then pat dry, cut in half and pour into an oven dish. Pre-heat the oven to 220 degrees Celsius.
- Pluck the rosemary needles from the twigs and then cut them very finely, putting a few nice tips aside (for garnishing later).
- Mix the potatoes with the oil, sprinkle with half of the rosemary, season with a little pepper and cook in the middle of the oven for about 30 minutes.
- During this time cut the olives in half and remove the stone. Turn the oven heat down to 180 degrees, drizzle the potatoes with the wine and cook for another 10 minutes.
- Now add the olives, the remaining rosemary and the chopped solo garlic to the potatoes, mix everything once with the help of two wooden spoons and leave in the oven for another 5 minutes, then serve sprinkled with coarse sea salt. This is accompanied by crispy grill torches, which every butcher now offers for the grill season.
- I grilled the grill torches until they were golden brown on the side – you could also let them sizzle in the oven. There was also a herb dip with the rosemary potatoes, which went very well with it.
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