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Crunchy Roast Potatoes with Rosemary

Crunchy Roast Potatoes with Rosemary
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Crunchy Roast Potatoes with Rosemary

Serves: 6-8

Preparation: 10 minutes

Cooking: 50 minutes

 

Ingredients

1kg Agria potatoes, washed, peeled and cut into even pieces
2 sprigs of fresh rosemary
2 tablespoons of both olive and coconut oil
Sea salt and black pepper

 

Method 

Preheat your oven to 200ºC

Place the potatoes in a large pot, cover with water and bring to the boil. Cook until parboiled (about 7 minutes) then drain in a colander and leave to dry for a few minutes

Shake colander to rough up the potatoes (this will help them become crunchy)

Add oils to a large roasting tray, add potatoes, rosemary, salt and pepper and gently mix to coat, making sure they are in one layer

Roast for around 40 minutes or until golden and crunchy. Turn at least three times to stop potatoes sticking