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Twice Cooked Rosemary Spuds


Twice Cooked Rosemary Spuds

key ingredient!

Saltbird Rosemary Salt


4-5 Washed Potatoes - We Used Kestrels
Olive Oil
Saltbird Rosemary Salt
2-3 Cloves Garlic - Roughly Smashed
2-3 Sprigs of Fresh Rosemary


Wash the Potatoes and roughly chop into chunks leaving the skin on.

Bring a pot of water to the boil, adding the Potatoes and cooking until just tender.

Drain water and transfer the Potatoes to a baking tray prepared with a drizzle of Olive Oil. Alternatively, if preferred, you can cook the Potatoes in a heavy based pan on the stove top.

Drizzle to coat the Potatoes with Olive Oil, add Garlic, Sprigs of Fresh Rosemary and a good sprinkling of Saltbird Rosemary Salt.

Cook for 10-15 mins or until golden and crunchy on the outside.

Transfer to a bowl and serve.