Crispy roasted potatoes infused with fresh rosemary and seasoned with kosher salt, cooked to a golden perfection in extra-virgin olive oil.
1kg
3sprig
3tbsp
1.5tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1kg | — | — | |
| 2 | | 3sprig | — | — | |
| 3 | | 3tbsp | — | — | |
| 4 | | 1.5tsp | — | — |
Turn the oven to 220 °C and let it heat fully.
Lay the potatoes on the chopping board.
Floury potatoes · 1 kg
Lay the rosemary on the chopping board.
Fresh rosemary · 3 sprigAdd the rosemary to the potatoes.
Drizzle over the olive oil.
Extra-virgin olive oil · 3 tbsp
Add the salt.
Kosher salt · 1.5 tspToss until every piece is coated in oil.
Spread the potatoes in the roasting tin in a single layer, with a little space between them; use a second tin if they don't all fit in one spaced layer.
Put the tin in the oven.
Roast for 25 minutes, until the undersides are golden.
Using oven gloves, pull out the tin and turn the potatoes with the spatula.
Roast for about 20 minutes more, until browned and crisp at the edges and a knife slides easily into the centres.
Using oven gloves, take the tin out.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 220 °C and let it heat fully.⏱ 15 min |
| 2 | 1 kg | | Lay the potatoes on the chopping board.⏱ 10sResultFloury potatoes |
| 3 | Floury potatoesstep 2 |  | Peel the potatoes.⏱ 5 minResultPeeled potatoes |
| 4 | Peeled potatoesstep 3 |  | Cut them into even 3 cm chunks.⏱ 3 minResultPotato chunks |
| 5 | Potato chunksstep 4 | | Put the potatoes in the large bowl.⏱ 15sResultPotato chunks |
| 6 | 3 sprig | | Lay the rosemary on the chopping board.⏱ 5sResultFresh rosemary |
| 7 | Fresh rosemarystep 6 | | Strip the needles off the stalks.⏱ 40sResultStripped rosemary leaves |
| 8 | Stripped rosemary leavesstep 7 | | Add the rosemary to the potatoes.⏱ 5sResultPotatoes and rosemary |
| 9 | 3 tbsp | | Drizzle over the olive oil.⏱ 10sResultPotatoes, rosemary and oil |
| 10 | 1.5 tsp | | Add the salt.⏱ 5sResultSeasoned potatoes |
| 11 | — | | Toss until every piece is coated in oil.⏱ 30sResultOiled seasoned potatoes |
| 12 | Oiled seasoned potatoesstep 11 | | Spread the potatoes in the roasting tin in a single layer, with a little space between them; use a second tin if they don't all fit in one spaced layer.⏱ 20sResultOiled seasoned potatoes |
| 13 | — | | Put the tin in the oven.⏱ 10sResultPotatoes ready to roast |
| 14 | — | | Roast for 25 minutes, until the undersides are golden.⏱ 25 minResultHalf-roasted potatoes |
| 15 | — | | Using oven gloves, pull out the tin and turn the potatoes with the spatula.⏱ 40sResultTurned potatoes |
| 16 | — | | Roast for about 20 minutes more, until browned and crisp at the edges and a knife slides easily into the centres.⏱ 20 minResultRoasted rosemary potatoes |
| 17 | — | | Using oven gloves, take the tin out.⏱ 10sResultRoasted rosemary potatoes |
| Total Time | 1 hr 1 min | ||
| Nutrient | per serving |
|---|---|
| 284kcal | |
| 5g | |
| 11g | |
| 2g | |
| 44g | |
| 2g | |
| 5g | |
| 888mg |
Crispy roasted potatoes infused with fresh rosemary and seasoned with kosher salt, cooked to a golden perfection in extra-virgin olive oil.
What you’ll doYou will peel and cut the potatoes into even 3 cm chunks, then toss them with stripped rosemary, olive oil and salt and spread them in a single layer in a roasting tin. They roast at 220 °C and are turned once halfway, so both sides crisp and colour.
