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Potato Wedges with Shallots & Rosemary: Submitted by: Robert Losee | Date Added: 20 Sep 2011
Listed in: Tapas

2 lbs 4 oz/1kg small potatoes
6 Tablespoons Spanish olive oil
2 fresh rosemary sprigs
5½ oz/150g baby shallots
2 garlic cloves, sliced
salt and pepper

Cooking Instructions

as part of tapas meal

1) Preheat the oven to 400°F/200°.C. Peel and cut each potato into 8 thick wedges. Put the potatos in a large pan of salted water and bring to a boil. Reduce the heat and simmer for 5 minutes.

2) Heat the oil in a large roasting pan on the stove. Drain the potatoes well and add to the roasting pan. Strip the leaves off the rosemary sprigs, then finely chop and sprinkle over the potatoes.

3) Roast the potatoes in the preheated oven for 35 minutes, turning twice during cooking. Add the shallots and garlic and roast for an additional 15 minutes, or until golden brown. Season to taste with salt and pepper.

4) Transfer to a warmed serving dish and serve hot. Great with aïoli sauce or Patatas Bravas sauce.

Robert Losee based on 100 Best Classic Tapas by Love Food publishers

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Patatas Bravas Baby Potatoes with Aļoli Rosemary Skewers with Monkfish & Bacon

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