Roasted garlic, potato and rosemary


RECIPE: Roasted garlic, potato and rosemary. Serves 4 with any protein


4 spanish onions

4 large Desiree potatoes

8-10 garlic cloves (don’t peel)

4 sprigs of rosemary

2 tablespoon apple cider vinegar

4 tablespoons of olive oil

1 teaspoon of sumac (find this middle eastern spice in most supermarkets now)

80-100g sheep’s milk feta (any feta will do)


  1. Preheat oven to 180C and line a large baking tray with baking paper.

  2. Cut onions (don’t peel) into half and then cut each half into 3 or 4 keeping the root intact with each cut made. (this will keep your onions layers together when cooking. Take any loose skin off when cut. scatter over baking tray.

  3. Cut your unpeeled Desiree potatoes the same way. So half down the centre, then each half into 3 or 4 wedges. put in baking tray with each wedge cut side down on tray.

  4. Evenly distribute whole garlic cloves, rosemary, pour olive oil and apple cider. season with salt and pepper and place in the oven for 45-50 minutes on the bottom shelf. Mix around halfway through the cook.

  5. Once cooked sprinkle sumac, crumble feta and season to taste. serve.

Great to have in the fridge for weekday lunches, add with protein for a weeknight meal. Make in advance and it will last in the fridge for 3-4 days.