Oils
Rapeseed Oil
Chili Oil
Dressings
Blackberry Vinaigrette
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Ultimate Chilli Dressing
Roast Potatoes with Rosemary, Garlic & Orange Zest
Made with our Mellow Yellow Cold Pressed Rapeseed oil and Albert Bartlett Original Rooster Potatoes, this easy recipe is all about elevating the classics. The festive twist? Rosemary, smashed garlic, and a touch of orange zest. Simple, cosy, and guaranteed to fill your kitchen with the most irresistible aroma. Big thanks to Niki from Rebel Recipes for putting her magic touch on this recipe – an absolute must-try!
Ingredients
1kg Albert Bartlett Original Rooster Potatoes
4 tbsp Mellow Yellow cold pressed rapeseed oil
3 garlic cloves, lightly smashed
3–4 rosemary sprigs
Zest of ½ orange (plus extra to finish)
Flaky sea salt
Black pepper
Method
Peel the Roosters and chop them into chunky pieces.
Parboil in salted water for 8–10 minutes, until the edges soften.
Rough them up in the pan, drain and shake well to fluff the outsides.
Add Mellow Yellow to a roasting tray and heat at 220°C for 5 minutes. Carefully tip in the potatoes – they should hear that satisfying sizzle! Toss to coat.
Add smashed garlic, rosemary, and a little orange zest, season generously and cook for 35–45 minutes, flipping halfway, until deep golden and crisp.
Remove from the oven, add more zest + flaky sea salt. Serve immediately.
