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Tuscan rosemary potatoes
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Inhale fragrant rosemary, tantalizing your senses for a mouthwatering roast lamb experience.
Ingredients:
  • 80ml (1/3 cup) olive oil
  • 1kg potatoes, peeled, cut into 2cm pieces
  • 40.00 ml fresh rosemary leaves
  • 18.20 gm olive oil, extra
  • Sea salt flakes
Instructions:
  • Preheat the oven to 100°C and warm the oil in a 20cm heavy-based non-stick frying pan over medium heat.
  • Place half of the potato in the pan and cook, turning frequently, for 10 minutes. Then add half of the rosemary and continue cooking for another 8-10 minutes until the potato is crispy and golden. Use a slotted spoon to move the mixture to a baking tray and keep warm in the oven.
  • Drizzle additional oil in the pan, then continue with the rest of the potatoes and rosemary.
  • Sprinkle with delicate sea salt flakes. Transfer to a beautiful serving dish and serve right away to enjoy at its best.

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