The other day my son Ted, who is 11, and I were discussing what we would like to eat for dinner. I was thinking about serving an egg dish but Ted wanted rosemary potatoes. We decided to come to a compromise and I made both rosemary roast potatoes with boiled eggs. It was actually a really delicious dish that we all enjoyed. Of course we had to share the recipe with you. Below is a video and recipe is for you. Below is video and recipe for you.
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Serves 4
Equipment
- Potato peeler
- Sharp knife
- Chopping board
- Colander
- Large Saucepan
- Fork
- Baking tray
Ingredients
- Potatoes
- Olive oil
- Rosemary x 2 large sprigs
- Garlic granules x 2 tsp
- Parma ham 4 – 8 slices
- Eggs x 4 – 8
Method
- Preheat the oven to 200°C or gas mark 6.
- Remove the leaves from the rosemary stalks by holding the top of the stalk and pulling down removing the leaves as you go.
- Chop the leaves into small pieces.
- Remove the packaging from the Parma ham and slice it.
- Put the baking tray in while the oven preheats.
- Pour cold water into a large saucepan.
- Place the potatoes into the water.
- Bring the pan to the boil.
- When the potatoes fall from the fork then they are ready to remove from the heat.
- After 5 minutes, if the potatoes are fork fall, drain the contents of the saucepan through the colander.
- Now toss the colander to rough the sides of the potatoes.
- Remove the baking tray from the oven.
- Now put the potatoes into the baking tray and drizzle over olive oil.
- Sprinkle of the chopped rosemary leaves and garlic granules.
- Add the Parma ham in at this point too.
- Toss the ingredients in the oil and put the tray back into the oven for 30 minutes or until golden brown and crispy.
- While the potatoes are cooking put another large pan onto a high heat on the hob.
- Pour in water and bring to the boil.
- Add a little salt to the water and carefully add in the eggs.
- Heat the down down to a medium heat and leave to simmer for 8 minutes for hard boiled.
- Once cooked remove from the heat and drain the hot water away.
- Put the eggs back into the pan and pour cold water over them.
- Leave them for 1 minute and then drain the water again.
- Crack the shells and leave them to cool for a further 5 minutes.
- Once cooled peel the shells and slice them in half.
- Finally serve with the roast and a side of your choice.
- Then enjoy.
Tasty Rosemary Roast Potatoes with cooked Parma Ham and Boiled Eggs was so yummy. The meal was very easy to prepare and cook. If your short on time you can always peel and parboil the potatoes the day before. Or you can freeze parboiled potatoes as well. It made a delicious mid week dish but it would also make a lovely weekend meal to serve to friends and family. However you decide to eat these potatoes, as always, please enjoy. Thank you xxx
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