CRISPY ROAST POTATOES WITH ROSEMARY SALT

SERVES 8 PREP AND COOK TIME 1 HOUR 35 MINUTES

2.5kg Sebago or Dutch Cream potatoes vegetable oil, for roasting

1 tablespoon sea salt flakes

2 teaspoons fresh rosemary leaves, chopped finely

1 Peel potatoes; cut in half, or in quarters if they’re large – just make sure the pieces are evenly sized so they cook at the same time. Place the potatoes in a large pan of cold salted water and bring to the boil. Boil for around 15 minutes or until the cut edges are just starting to soften, and a knife or skewer goes easily into the potato. Don’t cook any further than this or the potatoes will fall apart.

2 Preheat the oven to 200°C (180° fanforced). Put about 1cm of vegetable oil into a roasting pan. Place the pan in the oven until the oil is hot. Drain the potatoes very well. It is critical that they are dry.

3 Very carefully lower the potatoes into the hot oil. Gently turn them, so that the whole surface area of each potato has a coating of oil. Place the pan back in the oven and cook for about 1 hour, turning the potatoes once or twice, until they are crisp and golden brown.

4 In a small bowl, combine the salt, rosemary and freshly ground black pepper.

5 Drain potatoes on paper towels. Sprinkle with rosemary salt while still hot.

Not suitable to freeze or microwave.