Ingredients
- 1kg Red Jacket potatoes, unpeeled, roughly cut into 2cm cubes
- 1/2 cup olive oil
- 1 tablespoon fresh rosemary leaves
- 1 teaspoon sea salt
Directions
- Step 1
Preheat oven to 200°C/180°C fan-forced. Place potatoes, oil, rosemary and salt in a roasting pan. Season with pepper. Toss to combine. Arrange in a single layer.
- Step 2
Roast for 1 hour or until golden and crisp, turning halfway through cooking. Serve.
Serving size: 4
Recipe courtesy of taste.com.au