Hi, I'm WANGECI .Welcome to my online home where I show you how to cook tasty food and make amazing things for your home

When I bumped into this video a few years ago I was supper excited I just had try it. I have done this dozens of times. when I do not have the bowls i use a large container and just lock the lid. Make sure your garlic is ripe enough. if its under ripe the garlic won’t peel off as well.




Rosemary Roasted Potatoes

Rosemary Roasted Potatoes



I am sure in one of my earlier posts I probably mentioned that I am in love with them. For me potatoes are what I can not live without. Life would TOTALLY suck if I could not have them. My friends always make fun of me and say that I love potatoes because I’m Kikuyu (a majority tribe in Kenya) well this could be true, seeing as we Kikuyus tend to add potatoes to every dish save for tea 🙂 but Kikuyu or not I love them.

But like any other food they can get monotonous. So I am always looking for new ways to make them and discovering and rediscovering. I was taught the basics of this recipe by my mother. You boil the potatoes to soften them and cook them through. Then you shallow fry them so as to give them a nice crunchiness and beautiful color.

You can try these potatoes by boiling them in your beef or chicken stew then removed them from the stew and shallow fry them. Or you could use a ready made stock of your choice, you can even try and experiment different spices in the water if you’re using water to boil. Try ginger, some onions, masalas etc. You could also use aromat or garlic salt instead of normal salt. Anything could work just depends on your taste.  I enjoy them this way, served them for company a couples of times and they are always quite popular so do try them. HAPPY COOKING!!!


Rosemary Roasted Potatoes




Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  1. Potatoes
  2. Garlic powder
  3. Rosemary sprigs (fresh or dry)
  4. Oil for frying


Peel the potatoes and cut them into quarters. Put them in a pot, fill the pot with water till all the potatoes are fully immersed.

Put about a tablespoon each of garlic powder rosemary to every 1.5 ltrs of water (you could adjust this depending on taste) boil till the potatoes are cooked through but not too soft that they break when pierced.

Drain all the water from the pot; give the potatoes a good shake. This breaks of the edges and makes them even crunchier.

Fill the base of a shallow frying pan with the oil. Heat the oil

Place the potatoes into the oil and cook them till well brown turning them around. Half way through sprinkle a few rosemary sprigs on top.

Once it’s all brown place the potatoes to drain on a kitchen towel.

Serve when still hot. HAPPY EATING!!