Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Little olive oil roast potatoes with rosemary
- Preparation and cooking time
- Total time
- Easy
- Serves 12
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.
