HALOUMI & GARLIC POTATOES WITH ROSEMARY

Potato and rosemary compliment each other so well in the kitchen. There’s potato and rosemary pizza, potato and rosemary roasts, potato and rosemary quiches and frittatas…. whoever came up with this combination of ingredients must have been a genius. I have long been a fan of this grouping. Tired from a long day at work and feeling uninspired, I decided to make potato and rosemary roast with haloumi pieces melted around these ingredients. It took all of 5 minutes to peel the potatoes, cut the haloumi, pick the rosemary and toss these ingredients in a pan. The oven took care of the rest. I love dinners like this one. 

INGREDIENTS

• 500g sebago potatoes, peeled and chopped into quarters
• 5 garlic cloves, unpeeled
• 100g haloumi cheese, cut into thin cubes
• 2 tablespoons fresh or dried rosemary leaves 
• 1 tablespoon olive oil 
• a pinch of sea salt
• cooking oil spray

COOKING 

1. Preheat oven to 200 degrees celsius fan-forced. Lightly grease a shallow roasting pan or cooking spray. Place potato, rosemary and garlic in pan and pour olive oil over the top. Toss well to combine and roast for 30-40 minutes or until potatoes are golden and tender. 

2. Remove pan from the oven and add haloumi pieces. Roast for another 10 minutes or until haloumi is lightly golden. 

3. Unpeel garlic and toss well with the potatoes. Serve with a pinch of sea salt. 

Preparation time / 7 minutes 

Cooking time / 40-50

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