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Ingredients
10 medium potatoes
4 x 5ml spoons dried rosemary, crushed
1 wine glass of olive oil (extra virgin)
4 garlic cloves, crushed
Method
Scrub potatoes in their skins and cut into four.
Steam for ten minutes, then toss in olive oil, rosemary and crushed garlic.
Place the potatoes on a warmed baking tray and roast in hot oven for 30 minutes at
190?C/375?F/Gas Mark 5.
Serve immediately, the outside should be crunchy. .
10 medium potatoes
4 x 5ml spoons dried rosemary, crushed
1 wine glass of olive oil (extra virgin)
4 garlic cloves, crushed
Method
Scrub potatoes in their skins and cut into four.
Steam for ten minutes, then toss in olive oil, rosemary and crushed garlic.
Place the potatoes on a warmed baking tray and roast in hot oven for 30 minutes at
190?C/375?F/Gas Mark 5.
Serve immediately, the outside should be crunchy. .
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