Rosemary Roast Potatoes

Step 1

Firstly pre-heat your oven to 200C (390F) and then peel and chop your potatoes

Step 2

Now place the potatoes into a large pot of water with 4 sprigs of rosemary and a few pinches of salt and bring to a boil

Step 3

Par boil the potatoes for 12 minutes (see top tips in the notes below to find out how to know when they are ready)

Step 4

Now pour 2-3 tbsp of olive oil into a large baking dish/tray and place in the oven to get very hot ready for the potatoes

Step 5

Drain the potatoes, removing just the rosemary stems (keep as many of the leaves as possible)and place the potatoes back into the pot you boiled them in, place the lid on and give them a couple firm shakes. This helps to break them up and to get nice and crunchy

Step 6

Remove the baking dish from the oven, place the potatoes inside (you should hear them sizzling from the hot oil)

Step 7

Drizzle over a good few glugs of olive oil across the potatoes making sure each is covered evenly, along with a good few pinches of salt and place in the oven for 45 minutes

Step 8

Remove from the oven, turn the potatoes so they cook evenly and place back in the oven for 45 minutes or until they're golden and crispy