Crispy, crunchy, salty and just about the best roast potatoes I've ever made. A sensational side to any meal......
Serves 6-8
12 medium desiree potatoes
2 sprigs of rosemary, twigs removed
A good sprinkle of sea salt
Ground black pepper
Extra virgin olive oil for drizzling
Pre heat the oven to 180 degrees.
I find with good roast spuds it really is all about the method. Cut up the potatoes into chat size and bring to the boil in a large pot of salted water. Boil until just tender and then drain really well. Place them in a large baking tray lined with baking paper and drizzle with olive oil, sprinkle with the rosemary and a really good amount of sea salt and pepper. Bake in the oven for 1 hour, giving them a shake every now and then. It is important not to over crowd the pan so the potatoes get just the right amount of crispiness on all sides. Lift out the potatoes by grabbing the sides of the baking paper and place them in a serving bowl or plate. I guarantee, these will not disappoint!
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