Crunchy Roast Potatoes with Rosemary and Garlic

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Crunchy Roast Potatoes with Rosemary and Garlic

 

potatoes

garlic infused olive oil or plain olive oil

rosemary or other favorite herb

 

Preheat oven to fairly hot. Peel and cube potatoes into 1.5 inch cubes. Place

into a pot of boiling water and cook for about 10 mins (the sides of the cube

should be tender, but the potato piece should still hold its shape). Drain the

water from the pot, and then add in enough oil to dress your potato shapes. Here

you can also add some chopped herns if you wish. Put the lid on the pot and then

shake the pot vigorously for a minute (the point of this is to fluff up the

edges of your potatoes so that they will crisp up even more in the oven). Place

fluffy potatoes in baking tray and sprinkle with salt and pepper. Crisp in oven

for 10 to 15 minutes.

 

 

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