Rosemary potatoes with the Thermomix® are our go-to BBQ side dish. We make them alongside the main course: potatoes steaming in the Varoma while a sauce or soup cooks below in the mixing bowl. Everything is on the table in 45 minutes.
The trick is that the potatoes are steamed in the Varoma first, not roasted straight in the oven. That saves 15 minutes of baking time and makes them creamier inside. The oven only adds the roasted flavour and the crispy skin.
Rosemary Potatoes with the Thermomix®
Ingredients 0 / 6 ✓
- 3 garlic clove
- 4 sprigs rosemary
- 50 g olive oil
- 1 tsp salt
- 1200 g potatoes small, skin on
- 500 g water
Instructions 0 / 5
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1
Chop the garlic.
Peel the garlic, add to the mixing bowl with the rosemary, chop for 4 sec / speed 8, transfer to a small bowl and mix with the oil and salt.
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2
Steam the potatoes.
Wash the potatoes well and place in the Varoma tray. Add the water to the mixing bowl, set the Varoma in place and steam for 25 min / Varoma / speed 1.
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3
Preheat the oven.
Meanwhile, line a baking tray with baking paper and preheat the oven to 180°C fan.
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4
Oil the potatoes.
Place the potatoes on the baking tray and drizzle the rosemary and garlic oil over them.
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5
Roast the potatoes.
Roast on the middle shelf for approximately 15 minutes and serve.
Tip: For extra heat, add a little pepper or chilli flakes to your oil.
Video
Nutrition per serving
Use small potatoes with the skin on
We always use small potatoes (baby or new potatoes) with the skin on. They cook through in 25 minutes of Varoma time. Larger potatoes would need to be halved, and the cut surface often breaks away when you turn them in the oven.
The skin stays on. It crisps up in the oven and holds the potato together. Just scrub well under running water beforehand to remove any soil.
Make the rosemary oil first
We always make the rosemary and garlic oil first. 4 seconds at speed 8 is enough to finely chop the ingredients. Important: transfer to a small bowl straight away and mix with the olive oil and salt. If the oil sits in the mixing bowl too long, the garlic oxidises and turns bitter.
Fresh rosemary is essential here. Dried rosemary does not soften in the oil and scratches when you chew. The fresh needles, on the other hand, crisp up in the oven and release their essential oils into the potatoes.
25 minutes in the Varoma is the key
At 25 minutes Varoma on speed 1, the potatoes are cooked through but not mushy. They transfer easily from the Varoma to the baking tray without breaking apart. At 30 minutes they become too soft and fall apart when you turn them.
While the potatoes are steaming, preheat the oven to 180°C fan. Line the baking tray with baking paper, otherwise the potatoes will stick.
Drizzle the oil on the tray
The steamed potatoes go straight from the Varoma onto the baking tray. Only then drizzle the rosemary oil over them. If you toss the potatoes in a bowl with the oil first, the skin often splits.
Use a spoon to drizzle the oil evenly over all the potatoes. Then turn each potato once with your fingers so every side gets coated. This is faster than using a spoon and you can immediately see if any potato is still dry.
15 minutes in the oven for roasted flavour
15 minutes on the middle shelf is enough. The potatoes are already cooked through, so the oven only adds the crispy surface and the roasted flavour from the rosemary. At 20 minutes the skin gets too dark and tastes burnt.
After 10 minutes, open the oven door briefly and check. If the potatoes are already browning too fast, turn the temperature down to 160°C.
Adjust the heat
If the potatoes are too mild for your taste, add a little black pepper or chilli flakes over the finished potatoes before serving. Mixing pepper directly into the oil does not work well, as it turns bitter in the oven.
Alternatively, you can use smoked paprika. That adds a light smoky note which goes well with grilled meat.
Alongside the main course
We usually use the Varoma time for a second dish in the mixing bowl. While the potatoes steam above, a tomato soup or a Bolognese sauce cooks below. That is the real reason we make this recipe so often.
Tzatziki or garlic sauce can also be made quickly in the Thermomix® during the 5-minute prep time.
