Rosemary Roast Potatoes

Name: Rosemary Roast Potatoes
Prep time: 15 min
Cook time: 45 min
Yield: 4
Ingredients: 1000 g Potatoes; 50 g Extra virgin olive oil; 5 g Fresh rosemary; 7 g Fine salt; 0.5 g Ground black pepper; 3000 ml Water (for parboiling)

4 servings · Prep 15 min · Cooking 45 min · Easy

Crispy on the outside and fluffy on the inside, these roast potatoes are seasoned with rosemary and extra virgin olive oil.

Ingredients

Potatoes1000 g
Extra virgin olive oil50 g
Fresh rosemary5 g
Fine salt7 g
Ground black pepper0.5 g
Water (for parboiling)3000 ml

Allergens

None of the 14 main allergens in the ingredients.

Method

Preheat the fan oven to 200 °C.
Peel the potatoes and cut them into wedges or roughly 3 cm chunks.
Rinse them in cold water to remove excess starch.
Parboil them in salted water for 5 minutes, then drain well.
Leave them to dry for 5 minutes in the colander, shaking them to roughen the edges.
Strip the rosemary needles from the sprig.
Arrange the potatoes in a large roasting tin in a single layer, without overlapping them.
Season with oil, rosemary, salt and pepper, mixing with your hands.
Roast for 40-45 minutes, turning them twice, until they are golden and crispy.
Serve hot.

Nutrition facts (estimate)

	Per serving (202 g)	Per 100 g
Energy	1268 kJ / 303 kcal	628 kJ / 150 kcal
Protein	5.0 g	2.5 g
Carbohydrates	42 g	21 g
of which sugars	2.0 g	1.0 g
Fat	13 g	6.3 g
of which saturates	1.8 g	0.9 g
Fibre	5.5 g	2.7 g
Salt	1.8 g	0.9 g

AI estimates based on average CREA / USDA data: indicative only, not a substitute for medical or dietitian advice.

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