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Roast Potatoes with Rosemary

Name: Roast Potatoes with Rosemary
Prep time: 5 min
Cook time: 45 min
Cuisine: British
Ingredients: 2 sprigs of rosemary (approx 8cm long), leaves removed. 4 tbsp olive oil 4 tbsp sunflower oil 900 g new potatoes, halved if large

Liven-up your roasties with this recipe for Roast Potatoes with Rosemary. Simply toss them in fresh rosemary, and finish with a drizzle of olive & sunflower oils.

Beautiful served alongside Roast Beef or a Roast Leg of Lamb

: Prep Time: 5 minutes plus one hour infusing
: Cook Time: 45 minutes
: Serves: 6
: Great for: Kids 2-4 Years , Kids 4+ Years

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Ingredients

2 sprigs of rosemary (approx 8cm long), leaves removed.
4 tbsp olive oil
4 tbsp sunflower oil
900 g new potatoes, halved if large

Method

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.
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.
Roast the potatoes for 45 minutes, turning over halfway through. Meanwhile finely chop the remaining rosemary leaves.
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.