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Roasted Garlic & Rosemary Potatoes

Panorama roasted Garlic & Rosemary Potatoes drizzled with Manjimup truffle oil

Recipe don hancey and carl maseyk panorama catering


10 Royal blue potatoes

½ bulb of garlic

Few big sprigs of rosemary

Murray river pink salt

Indigo grinds black cracked pepper

Red Island E.V.O.O


  1. Preheat oven to 220 degrease
  2. Cut potatoes in half length ways, cut again in half length ways, and then slice into roughly     1 – 2cm shapes.
  3. Place on an ovenproof tray and drizzle a good lug of E.V.O.O over the potatoes.
  4. Peel the garlic and roughly chop it, throw in with the potatoes
  5. Take the rosemary of the stalk and roughly chop half of it, throw the lot in with the potatoes.
  6. Season the potatoes with a generous amount of salt and pepper.
  7. Mix the whole lot in the tray and play in the oven.
  8. Drizzle with a touch of WA truffle oil
  9. Check your potatoes after 20 mins, and once there done using a scrapper, scrap under the potatoes to serve.