Day 2 of my daily dishes and this one is a winner! Roasted rosemary potato dish, served with roasted tomato salad, green beans and basil pesto! Yum

I absolutely adore potatoes in any which way or form, but if I go according to what is recommended for my blood type which is AB positive, I’m supposed to stay away from potatoes. But every now and again I break down and have some! And this recipe is too good not to make every now and again.

Ingredients

• 3 Large potatoes, sliced into 5 mm thick slices.  I leave the skin on my potatoes but you can peel yours if you wish.
• 1 medium onion sliced into rings
• 1 Sprig fresh rosemary or 1 teaspoon dried
• 1 teaspoon course sea salt
• olive oil

Method

1. Preheat the oven to 180 degree Celcius
2. Layer the potato slices and the onion rings in an oven dish alternating between the potatoes and onions, and finish with a layer of potatoes.
3. While you are layering the potatoes and onions, sprinkle some rosemary  and rock salt over  it as well as a drizzle of olive oil
4. Drizzle some more olive oil over the top layer of potatoes
5. Bake the potatoes in the oven for about 50 minutes to an hour until nicely browned and crisp on top.
6. Just before serving, drizzle some basil pesto over the potatoes.
7. Serve warm

Serve with pan fried green beans and roasted tomato salad.

Serves 2

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