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Roasted Rosemary Potatoes
Ingredients:
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750g floury
potatoes, cut into 4cm cubes.
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1 long sprig
of fresh rosemary.
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80ml extra
virgin olive oil.
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Salt & pepper
to taste.
Method:
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Preheat oven to 170°C.
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Pour oil into a shallow baking tray. Toss
potatoes into the tray, coating thoroughly
in oil. Spread out well.
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Scatter the rosemary leaves over the
potatoes.
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Season with salt & pepper.
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Roast for approximately 60 minutes, or until
crisp & golden.
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