Vermicular | Rosemary Potatoes

Rosemary Potatoes

Tailored for Musui–Kamado / Oven Pot Click to Modify
Cooking Flow
Cook
26 min
Cooking Steps

[MED] 1 min

[LOW] 25 min

Ingredients

3 medium potatoes (600 g), skin-on, cut into 8 pieces each
¼ lb (100 g) bacon, cut into ½" pieces
2 cloves garlic, peeled, crushed
1 tablespoon olive oil
2 sprigs fresh rosemary, leaves
1 teaspoon kosher salt
½ teaspoon freshly ground pepper

DIRECTIONS
  1. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread olive oil evenly and sauté garlic for a quick minute.

  2. Once fragrant, add in potatoes, sprinkle with salt and pepper and stir once.

  3. Add in bacon and rosemary, cover and steam-roast over [LOW] heat for 25 minutes. Serve warm.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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