Rosemary roast potatoes
Ingredients
- 600 grams potatoes
- 3-4 good sprigs of Rosemary~ washed and chopped
- a little olive oil
- salt and black pepper
Method
- Place the baking dish in the oven to heat up.
- Mix the olive oil, salt and rosemary together in a bowl.
- Scrub and cut the potatoes, either in wedges or quarters into the bowl, coating them thoroughly. Spread onto the preheated roasting dish.
- They take about 50 minutes from raw, turning 2-3 times. You can cut down the roasting time if you par-boil the potatoes for 3-4 minutes in the water after blanching the cabbage.
- If the potatoes need an extra burst of heat to crisp them, turn the heat up while you let the pie settle for 10 minutes, just before serving.
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