Crisp and tasty potatoes which really stand out thanks to the fragrant taste of rosemary.
Ingredients
- 1.5kg large floury potatoes, such as Maris Piper or King Edward
- 4 tbsp sunflower oil OR 4 tbsp goose fat
- 1 large sprig fresh rosemary, leaves picked, plus extra small sprigs, to garnish
Method
- 1. Cut the potatoes in half or quarters, depending on their size. Parboil in a large pan of boiling, salted water for 7 minutes. Drain and return to the pan to dry out. Shake the potatoes to rough up the edges. Lay out on a baking tray and cool. Once cold, put the tray in the freezer for 2 hours, then transfer to freezer bags and freeze for up to 1 month.
- 2. To cook, preheat the oven to 200°C/fan180°C/gas 6. Heat the oil or fat in a large roasting tin for 5 minutes until very hot. Tip in the frozen potatoes and the rosemary leaves, turning well to coat. Roast for 1 hour 10 minutes, turning halfway. Sprinkle with extra rosemary sprigs and sea salt to serve.
Nutritional info
Per serving: 255kcals, 7.9g fat (0.9g saturated), 5g protein, 43.5g carbs, 1.4g sugar, trace salt