Step 1

Preheat oven to 220C. Place the potatoes in a large saucepan and cover with cold water. Cover and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 15-20 minutes or until just tender. Drain and set aside for 5 minutes to cool.

Step 2

Spray a roasting pan with oil to lightly grease. Place the potatoes in prepared pan and use an egg lifter to lightly press until potatoes are slightly crushed. Spray generously with oil. Sprinkle with rosemary and season with sea salt flakes and pepper. Roast in preheated oven for 40 minutes or until golden brown and crisp. Serve immediatelyServing. suggestions: Serve with roast lamb or beef, and steamed broccolini and baby (Dutch) carrots.