Rosemary Potatoes

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Rosemary Potatoes

 

 

1 kg (2 1/4 lb) chat potatoes

3 sprigs rosemary

2 tablespoons (8 tsp) olive oil

2 teaspoons sea salt flakes

 

 

1. Preheat oven to 220 C (430 F).

 

2. Bring a large saucepan of water to the boil over high heat. Add

potatoes. Cook for 10 minutes or until almost tender. Drain and pat

dry with paper towel. Allow potatoes to cool for 10 minutes.

 

3. Cut potatoes in half and place in a bowl. Remove leaves from 1

rosemary sprig and finely chop. Add oil and chopped rosemary to

potatoes. Toss to coat.

 

4. Spread potatoes, in a single layer, in a lightly greased roasting

pan. Top with remaining rosemary sprigs. Roast, turning once, for 35

minutes or until golden and tender. Season with sea salt. Serve.

 

 

Serves 4.