Rosemary roast potatoes

Rosemary roast potatoes

1 hour 5 mins



  • 1kg Red Jacket potatoes, unpeeled, roughly cut into 2cm cubes
  • 1/2 cup olive oil
  • 1 tablespoon fresh rosemary leaves
  • 1 teaspoon sea salt


  • 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

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