Rosemary potatoes

You can either roast or boil and smash this potato recipe. Either way, Juno Rosemary agrumato olive oil is a substitute for butter in this dish.

Ingredients:

Potatoes - waxy or floury depending on how you want to cook them
Juno Rosemary agrumato olive oil
Salt & pepper

Method:

For baked potatoes:

  1. Peel and parboil floury potatoes for 3-4 minutes
  2. Place them in a baking dish.  Drizzle over Juno Rosemary agrumato olive oil.  Add salt and pepper
  3. Roast at 200 degrees celsius for about 15- 20 minutes until potatoes are nice and crunchy on the outside

For smashed potatoes:

  1. Peel and boil waxy potatoes until cooked, but still firm when skewered
  2. Drizzle Juno Rosemary agrumato olive oil over potatoes
  3. Add salt & pepper 
  4. Smash up potatoes with a potato masher.  You don't want them mashed and mushy, just nicely broken into pieces.
  5. Add more oil  to your desired taste

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