Olive Magazine
Roasted Mini Potatoes In Olive Oil

Little olive oil roast potatoes with rosemary

Published: September 22, 2015 at 4:21 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 12

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.

Nutrition:
NutrientUnit
kcal189
fat4.1g
carbs36.1g
fibre2.7g
protein4.2g
salt0.45g
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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

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

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.

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