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Crunchy rosemary potatoes

Name: Crunchy rosemary potatoes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
Ingredients: 1.5kg potatoes (desiree or Nicola are good), peeled, cut into 3-4cm chunks; Leaves from 3 sprigs of rosemary, plus an extra sprig to garnish (optional); Extra virgin olive oil, to coat

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by Belinda Jeffery

Cook and author

Oct 03, 2015

Take the chip even further by cooking up these crunchy rosemary potatoes. Easy to make and easy to bake, this dish is the ideal finger food.

1.5kg potatoes (desiree or Nicola are good), peeled, cut into 3-4cm chunks
Leaves from 3 sprigs of rosemary, plus an extra sprig to garnish (optional)
Extra virgin olive oil, to coat

Method

1.

Preheat the oven to 220°C.
2.

Line a large, shallow baking tray with foil, then cover with a sheet of baking paper. Spread the potatoes on the tray in a single layer. Scatter over the rosemary, then add a decent slurp of olive oil. Mix everything together until the potatoes are thoroughly coated in the olive oil.
3.

Cover the potatoes loosely with foil and roast for 20 minutes. Remove the foil, reduce the oven temperature to 200°C and continue cooking, turning once or twice, until the potatoes are a gorgeous golden brown with crisp edges (this takes another 35-40 minutes or so). When they’re ready, remove from the oven and sprinkle with sea salt. Toss the potatoes to coat in the salt, then slide them into a serving bowl. Garnish with an extra rosemary sprig, if desired.