Rosemary Potatoes

Rosemary Potatoes

Serves 4



  • 1 kg / 2.2 lbs floury potatoes 

  • 60ml / 4 tbsp grapeseed oil 
  • 1 x 10cm / 4 inch rosemary sprig, leaves removed 
  • 1 tsp salt flakes 



    Peel the potatoes and cut each into 3 pieces. Place into a saucepan of cold water and boil for 30 minutes or until cooked and almost breaking up. Carefully place into a colander and gently toss to rough-up the edges. Allow the potatoes to steam-dry in the colander until cool.


    Place half the grapeseed oil into a cast iron skillet pan (approx. 24 cm Diameter)  and position in the center of the KILN. Turn the main burner on and set to high. If using the KILN R Series, ensure the boost burner is on. When there is a slight haze of oil smoke coming from the pan, take it out and carefully slide the potatoes into the pan, using tongs - the potatoes must be placed as a single layer. Place the pan back into the KILN and set the main burner to low.


    After 20 minutes when the tops of the potatoes turn golden brown, remove the pan and turn the potatoes over, using tongs. Place the pan back into the KILN and continue to roast until golden.


    Remove the pan from the KILN and top with the rosemary leaves, salt and the remainder of the grapeseed oil. Gently toss and place back into the KILN. Allow to roast for 10 minutes - remove when crispy.


    *If using the KILN R Series, ensure you deactivate the rotating turntable when inserting and removing dish from the oven*

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