Ingredients
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1 1/2
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3
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Directions
Crunchy Rosemary Potatoes, This recipe reminds me of some roasted potatoes we had at Victoria Station Restaurant at the Burswood Resort and they were delicious., These were really crunchy potatoes. I roasted mine starting at 425 degrees, then lowered the oven temp to 400 when I removed the aluminum foil. I didn’t have any rosemary so I sprinkled some creole seasoning on the potatoes before putting them in the oven. My only complaint was you didn’t say how big to cube the potatoes. Mine were on the smaller side…maybe 1/2 an inch thick. Made for Went to the Market cooking tag game., Spectacular! Thanks for sharing this….I also didn’t peel my red potatoes, and they were just perfect. Crisp on the outside and soft and moist inside. Used flaked sea salt and fresh rosemary and I was in heaven. Made for Holiday Tag.
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Steps
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1
Done
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Preheat Oven to 220c. |
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2
Done
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Line a Baking Tray With Foil and Then Baking Paper and Spread Potatoes on the Tray in a Single Layer and Scatter With Rosemary Leaves and Ross With a Decent Slurp of Olive Oil Until Potatoes Are Thoroughly Coated and Cover Loosely With Foil and Roast For 20 Minutes. |
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3
Done
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Remove the Foil, Reduce the Oven to 200c and Cook For 35 to 40 Minutes Until Golden Brown. |
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4
Done
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Sprinkle With Sea Salt to Serve. |
