Crispy sea salt roast potatoes with fried rosemary

Serves: 6
Prep time: 15 minutes
Cooking time: 1 hour 20 minutes

Ingredients:

• 1/2 cup sunflower oil
• 1.5kg Desiree or Sebago potatoes
• 1/2 teaspoon sea salt
• 3 sprigs rosemary

Method:

• Preheat oven to 220°C
• Once oven is hot, pour oil into a large oven tray and heat for around 20 minutes until very hot
• Meanwhile, peel potatoes and cut in half lengthwise for smaller potatoes, or into three for larger potatoes (cut off one end first, then cut remaining 2/3 in half lengthwise)
• Place potatoes into a large saucepan of cold, salted water. Bring to the boil and boil for 5 minutes or until soft on the outside but still firm on the inside
• Drain in a colander, then shake potatoes around to rough up the edges (this allows the potatoes to absorb more oil and become crispy)

• Remove tray from oven and gently tip in the potatoes (be careful as the oil may spit). Season with salt, add rosemary sprigs to tray and roast for 1 hour or until potatoes are golden and crispy
• Transfer to a warmed serving dish.

View move recipes at The Parkmore Collective

Nutrition Information:
Average Quantity per Serving                Average Quantity per 100g
ENERGY                      1073kJ (255kcal)                                   407kJ (97kcal)
PROTEIN                     5.8g                                                      2.2g
FAT, TOTAL                 12.8g                                                    4.9g
- SATURATED              1.4g                                                      0.5g
CARBOHYDRATE        26.8g                                                    10.2g
- SUGARS                    4.3g                                                      1.6g
DIETARY FIBRE           4.3g                                                      1.6g
SODIUM                       197mg                                                  75mg