2 sprigs of rosemary (approx 8cm long), leaves removed.<br />
4 tbsp olive oil<br />
4 tbsp sunflower oil<br />
900 g new potatoes, halved if large<ol>
<li>Chop or crush 3/4 of the rosemary leaves and mix with the oils in a large bowl. If possible, leave to infuse for 1 hour.</li>
<li>Preheat the oven to 190c/375F/Gas 5/170 Fan. Toss the potatoes in the oil then transfer to a roasting pan that will hold them in one single layer. Drizzle over any oil left in the bowl.</li>
<li>Roast the potatoes for 45 minutes, turning over halfway through. Meanwhile finely chop the remaining rosemary leaves.</li>
<li>When the potatoes are browned and tender remove from the pan with a slotted spoon and sit on a clean baking sheet. Sprinkle with salt and the rosemary before serving.</li>
</ol>
Roast Potatoes with Rosemary
Liven-up your roasties by tossing them in fresh rosemary, finished with a drizzle of olive & sunflower oils.
