Bay studded rooster potatoes with rosemary
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Albert Bartlett products can be found in most UK supermarkets. You can find out more about their products at http://albertbartlett.co.uk.
- 12 Small / Medium Rooster Potatoes
- 24 bay leaves
- 6 Sprigs of rosemary
- 4 tablespoons olive oil
- 75g Butter
- Salt and Pepper
- Preheat oven to 200°C/400°F/Gas 6
- Cut each potato across its width in slices about 5mm apart but stopping about 1cm from the bottom so each potato is still joined at the base.
- Break the bay leaves in half and insert them into the slices, pick sprigs from the rosemary and again place into the slices.
- Season with salt and pepper.
- Place the potatoes into a roasting tin, sprinkle olive oil over the potatoes.
- Pour enough cold water into the pan, just enough to cover the bottom of the pan.
- Cut the butter into pieces and place around the potatoes.
- Place pan into oven to roast, baste regularly with the butter until the water evaporates and the potatoes are tender.
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This recipe originated from the recipe section of the now inactive www.albert-bartlett.co.uk
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