- The longer you infuse the milk with rosemary and garlic, the more flavour it will impart to the potatoes.
- Make sure to chop the rosemary finely to help it infuse more effectively into the milk.
- A mid-starch potato, like Yukon gold or Dutch cream, is ideal for this type of roasted potato, as it holds its shape well.
- Roasting the potatoes in milk might seem unusual, but it adds a unique level of depth and richness to the flavour.
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- ¾ cup (180ml) milk
- 2 tablespoons rosemary, roughly chopped
- 4 cloves garlic, peeled and minced
- 8 medium sized roasting potatoes (Yukon gold, russet, Dutch cream)
- salt flakes, to season
- freshly-ground black pepper, to season
- 2 tablespoons extra virgin olive oil
- Preheat an oven to 200°C fan (220°C conventional).
- In a small saucepan, combine the milk, rosemary and the garlic together. Place over medium heat and bring to a gentle simmer, then switch it off straight away and allow it to sit for about 20 minutes, to infuse.
- In the meantime, line two large ovenproof trays with baking paper. Wash the potatoes, then slice them about 5mm thick on a mandolin or with a sharp knife, and add to the infused milk. Season well with salt and pepper. Use your hands or a spoon to turn the potatoes, so that the rosemary, garlic and milk coats all the potatoes.
- Lay the potatoes flat on the prepared trays, drizzle over oil and whack into the oven. They will take about 30 minutes to cook. Make sure to flip them while they're cooking, so they brown evenly.
- Serve as a side dish, with your favourite chargrilled/roasted meat and a fresh leafy salad.