Rosemary garlic roasted potatoes and pumpkin

August 18, 2012

In the case to find a joy for the simple cooking and baking, I actually prefer the quick and easy, such roasting the very basic vegetables to be a nibble whenever needed.

Since my son starts schooling, I need to create anything simple, not to say that I fetching less patience but the fact I tell you the truth, I am just human being and not a super woman, anything simple, quick and tasty, oh I would always go for it! :)

I am not all about complaining after realized that I find out my day seems moving too quick and it isn’t fair if I wish a day to have 48hrs.

After all, this is what I love the most, taking an important panel in a role as mother and a wife, I’m blessed and I cherish in these precious days.

To me, it always easy to be inspired, making something satisfied nailed to your version and it would be lovely if it turns to be your favorite!
Like this one for example, an easy peasy Rosemary garlic roasted potato and pumpkin, somehow they are always works best for our snack and I can munch non stop!

Rosemary garlic roasted potatoes and pumpkin


2 medium size potatoes
400g pumpkin
2 tablespoons butter
1 tablespoon olive oil
3 cloves garlic, crush
3 sprigs rosemary, roughly chop
1 teaspoon kosher salt


Preheat the oven to 200 degrees C.

Cut the potatoes in half and quarters

Medium diced the pumpkin

In a saucepan, add butter and rosemary, heat it up to melt

In a bowl, place potato and pumpkin, add melt butter infused with rosemary, 
olive oil, garlic and salt

Toss until the potatoes and pumpkin are well coat
Place the potatoes and pumpkin on a baking tray and spread out into one layer.

Roast in the oven for at least 1 hour, or until browned and crisp.

**Flip twice with a spatula during cooking to ensure even browning

Remove the potatoes from the oven, season with salt if necessary

Serve Immediately

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