INGREDIENTS

750g Russet potatoes or another starchy variety (approx. 4 medium)

3 tbsp extra virgin olive oil

2 sprigs fresh rosemary, leaves removed

Natural salt flakes

Black pepper

METHOD

Preheat oven to 200oC.

Cut potatoes into 2-3cm pieces and place in a saucepan. Cover with cold water and bring to a simmer. Cook potatoes for 8-10 minutes or until tender and soft.

Drain potatoes well and transfer to a bowl. Drizzle with olive oil, rosemary, salt and pepper. Toss to coat well. Transfer to baking dish.

Roast for 45 minutes until golden brown and crunchy. Enjoy!