ROSEMARY ROASTIES

by John Audsley

Ingredients

  • Potatoes (Maris Piper or King Edward)
  • Extra Virgin Olive Oil
  • Small handful of fresh rosemary (dry also works well)
  • Salt & Pepper

Method

Wash your required number of King Edward or Maris Piper potatoes. Do not peel. Chop into small chunks and put in a large baking tray. Drizzle with an excellent quality extra virgin olive oil and season well with sea salt and black pepper. Sprinkle a small handful of finely chopped rosemary in the tray and shake to ensure all the potatoes are well covered. Cook in the oven for 30-40 minutes, or until beautifully golden and turning crispy.
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