Scrub 6-8 medium-sized nicely shaped potatoes. Boil them in salted water for 10 minutes, then drain well. Leave to cool slightly and then peel.
Preheat the oven to 220°C.
Cut a thin layer off one side of each potato so they will stand upright. Then cut across the potatoes at 2-3mm intervals, but don’t cut right through. Put the potatoes onto a roasting tray.
Heat 60 ml butter, 30 ml olive oil and 2 cloves crushed garlic together until melted. Season with salt and freshly ground black pepper and 10 ml chopped fresh rosemary.
Pour the butter mixture over the potatoes. Roast them in a preheated oven for about 1 hour, until golden and crispy. Baste the potatoes two or three times during cooking.
Wenke: Mens kan ook bruin uiesoppoeier of parmasan kaas oorstrooi- heerlik
Foto: Rina Kleinhans
