Little olive oil roast potatoes with rosemary
Published: September 22, 2015 at 4:21 PM
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Serves 12
Easy
Total time: 1 hr
0 reviews
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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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Try these mini roast potatoes, then check out our best-ever roast potatoes, goose fat roast potatoes, parmesan roast potatoes and parmentier potatoes.
Ingredients
Nutrition
-
2.5 kg Maris Piper potatoes
peeled and cut into small chunks
-
olive oil
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a few sprigs rosemary
Nutrition: per serving
- kcal189
- fat4.1g
- carbs36.1g
- fibre2.7g
- protein4.2g
- salt0.45g
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Method
-
step 1
Heat the oven to 200C/fan 180C/gas 6.
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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…
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