If I put these on the table they disappear. Not so much a magic trick but more one of my families absolute top ways to eat potatoes. One of my favourites to cook too as they couldn’t be easier and go with so many things. More crunchy and full of flavour than boiled potatoes and quicker than traditional roasties but just as good. I could eat these everyday.
Simply chop potatoes (no need to peel), tumble into a pan with some olive oil, salt and finely chopped rosemary. Then roast. In the meantime you can get on with something else and they will transform from hard little raw blocks into crispy edged, fluffy centred, rosemary scented bits of deliciousness.
If you want to make more of them you can lay some fish fillets over the potatoes for the last 10 minutes of cooking with a spritz of lemon juice and there you have it – fish and chips for supper with the absolute minimum of fuss and effort, no frying and no claggy batter. I’ll be back after Easter!
Little Rosemary Roast Potatoes
I generally use baking potatoes because then I only have two to chop but you can easily use an equivalent weight of smaller potatoes. I reckon on a regular size baking tray full of roasties for the 4 of us (two big and two smaller people). If you are more or just hungry it couldn’t be easier to do several trays….
2 large baking potatoes, unpeeled
1 tablespoon finely chopped rosemary
1 tablespoon olive oil (ordinary is fine, no need for extra virgin)
1 teaspoon salt, I like crunchy sea salt but use what you have
Preheat the oven to 200. Chop the potatoes into 2cm dice (roughly 2cm, there is no need to get a ruler out) and put them onto a baking tray lined with baking parchment along with the rosemary, olive oil and half the salt. Mix it well so that each cube is coated in oil and flecked with rosemary and then roast for 30 minutes, turning once half way through the cooking time. When they are golden, crispy and thoroughly tempting sprinkle with the remaining salt and serve to thunderous applause.