Rosemary and Garlic Roast Potatoes
Prep time 15-20 minutes
Cook time 50 minutes
1.4kg Maris pipers
120ml Rapeseed oil
2 Garlic bulbs cut in half horizontally
2 tbsp Fresh rosemary
1 tbsp Sea Salt
Peel and cut the potatoes into equal sized pieces.
Place the potatoes into a large pan of salted water.
Bring the pan up to the cook and cook for 8 minutes and 8 minutes only!
Pour the potatoes through a colander and leave to cool, it is vital that you let as much steam out as possible as this is key to getting a crisp roast potato.
While the potatoes are cooling pour the oil into a large roasting tray and pre heat at 180c for 10 minutes.
Add the rosemary and garlic to the oil.
Once the oil is hot, carefully transfer the potatoes into the oil and return to the oven to cook for 45 minutes until golden and crisp.
When the potatoes are cooked carefully remove from the oven and lift out of the oil with a pair of tongs.
I like to squeeze the roasted garlic out over the potatoes for even more flavour.