Sunday, 8 December 2013

Oven-Baked Matchstick Rosemary Potatoes

Try this oven-baked matchstick potatoes. It's fast and fabulous!  I baked them this morning before preparing our Sunday brunch.  It's a great snack and a much healthier choice as compared to traditional french fries. With olive oil, you don't have to worry about the calories. Healthy and delicious!


I used 800g Holland potatoes bought from supermarket, peeled and sliced.  Tossed with olive oil and salt.  Baked for 30 minutes, added 2 sprigs fresh rosemary. Continued for another 5-10 minutes. Rosemary gives off herbal and subtly menthol fragrance, smells so fresh! Research said the smell could boost your memory and enhance the ability to remember events and to complete tasks at particular times. No wonder I texted a group of friends for the upcoming Christmas gathering, in the midst of baking these lovely matchstick potatoes! The memories of those days working in the training field kept flashing in my mind this morning :).

Let me share with you a few tricks before you start baking these potato sticks.

- Use parchment paper to line your baking tray, otherwise potatoes may stick to your baking tray and not easy to scrub them off.
- Do not toss the potatoes during baking so the side that’s touching the parchment paper will get nice and crisp.
-Turn on top grill for 2-3 minutes before take out the potatoes from the oven. This will make your potatoes nicely browned.  

Well, if you are familiar with Donna Hay, you would know her recipes are perfect for the busy cook, without any compromises in terms of flavour and good looks. Yes, matchstick rosemary potatoes is one of those fast and fabulous recipes. This week in I Heart Cooking Clubs, we are cooking a dish that is less than 30 minutes to make. Though this snack took a little longer than 30 minutes to serve, it actually took me only 10 minutes to prepare, and my oven did the rest of the "work" for me.

MATCHSTICK ROSEMARY  POTATOES
(Recipe adapted from Donna Hay)

Ingredients
  • 800g potatoes, peeled and sliced       
  • ¼ cup (50ml) olive oil
  • salt to taste 
  • 2 sprigs fresh rosemary 
Directions
  1. Preheat oven to 220ºC (425ºF).
  2. Place the potato, oil and salt on a baking tray and toss to coat. Bake for 30 minutes, add the rosemary and cook for a further 5 minutes or until golden and crispy. Serve immediately.

9 comments:

  1. Hi Joy,
    I know for sure that this will be a hit if served in my house! Looks good, wish I could snack on some right now!

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  2. Hi Little Joy!

    Oh how I adore Rosemary. It's especially good with potatoes. It sure sounds like these cook up quick and I really appreciate those tips you included. Thank you so much for sharing...

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  3. I really love homemade fries or potatoes and rosemary pairs so well with with potatoes. I would be very happy to snack on these. ;-)

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  4. These look fun. Small, baked, tasty. Perfect.

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  5. I love making homemade fries in the oven just like this! They looks perfect and so much healthier than the fried ones. Great choice!

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  6. This is the totally perfect fast and fabulous snack - great flavours.

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  7. They look delicious and would be a hit with my family! I love the combination of rosemary and potatoes.

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  8. Fries and baked at that. Love the addition of rosemary.

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  9. These potatoes look delicious and I love the tips you provided, those are always appreciated so thanks for those!

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