Roasted Mini Potatoes In Olive Oil

Little olive oil roast potatoes with rosemary

  • serves 12
  • Easy

Roast potatoes are always a crowd pleaser, and these little olive oil roasties sprinkled with rosemary are a guaranteed way to get crisp, moreish potatoes ready in an hour.

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Ingredients

  • Maris Piper potatoes 2.5 kg, peeled and cut into small chunks
  • olive oil
  • rosemary a few sprigs

Method

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6.

  • Step 2

    Par-boil the potatoes for 5 minutes then drain. Toss with 4 tbsp oil and spread on  a baking tray. Season then cook for 20 minutes. Sprinkle over the rosemary, toss then keep cooking for 20-30 minutes until crisp and golden. Sprinkle with sea salt.

Check out our best roast potatoes recipes here 

Roasted Mini Potatoes In Olive Oil

Nutritional Information

  • Kcals 189
  • Fat 4.1g
  • Carbs 36.1g
  • Fibre 2.7g
  • Protein 4.2g
  • Salt 0.45g
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