Ingredients
Method
Making the Rosemary Salt
- Remove the rosemary leaves from the stem and add to a pestle and mortar. Crush them gently.
- Add the salt and garlic powder and grind into a powder. it can form a bit of a paste due to moisture in the roseary, so leave it near the oven while you roast the potatoes to dry out.
Roasting the Potatoes
- Peel your potatoes and cut them into halves or quarters, so they're the same size.
- Put the potatoes into a pan of warm, salted water and bring to the boil. once boiling, leave for 10 minutes then drain. Return to the pan and give them a firm shake with the lid on to fluff up the edges. Leave for 10 minutes to steamd dry.
- While steam drying, bring your oven up to 200°C. Put the roasting fat into a roasting tray and put it in the oven so the oil gets nice and hot.
- When the potatoes have steam dried, add in the plain flour and shake about to cover equally.
- Bring the roasting tray out of the oven and add the potatoes to the hot oil. Mix them around and baste them to get them fully covered in the oil. Put them in the oven for 15 minutes.
- After 15 minutes, remove from the oven and flip them over and baste to coat them again in the fat. Put them back in for another 15 minutes.
- Remove after 15 minutes and give a final flip and baste. This time, add the crushed garlic cloves and rosemary too. Put them back in the oven for 20 more minutes.
- Remove the potatoes and transfer them to a large bowl. Scatter over the rosemary salt and serve!
